Sauteed Alaskan Black Cod with Endive and Hazelnuts

• 6 fillets black cod, 5 to 6 ounces each, bones removed if possible
• 1 lemon, zested
• 1 tablespoon plus 2 teaspoons thyme leaves
• 1/4 cup sliced flat-leaf parsley
• 1/2 cup blanched hazelnuts
• 6 Belgian endives
• 10 tablespoons unsalted butter
• 1 tablespoon plus 1 teaspoon granulated sugar
• 2 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground black pepper

1. Season the fish with the lemon zest, 1 tablespoon thyme, and 2 tablespoons parsley.
2. Cover, and refrigerate at least 4 hours or overnight.
3. Remove the fish from the refrigerator 15 minutes before cooking, to bring it to room temperature.
4. Preheat the oven to 375F.
5. Toast the hazelnuts on a baking sheet 10 to 12 minutes, until theyre golden brown and smell nutty.
6. When the nuts have cooled, chop them coarsely.
7. Remove any wilted or brown outer leaves from the endives.
8. Slice off the root ends, and separate the endives into spears.
9. Arrange the endive into stacks of five, and cut each stack in half lengthwise.
10. Heat a large saute pan over high heat for 1 minute.
11. Add 3 tablespoons butter, and when it foams, add the endive and remaining 2 teaspoons of thyme.
12. (You may need to do this in two pans or two batches.
13. Divide the ingredients accordingly if so.)
14. Sprinkle in the sugar, 1 teaspoon salt, and 1/4 teaspoon pepper.
15. Saute over medium heat about 4 minutes, until the endive is slightly caramelized and softened.
16. Turn off the heat, and leave the endive in the pan while you cook the fish.
17. Heat a large saute pan over high heat for 2 minutes.
18. (Depending on the size of your pan, you may need to cook the fish in batches.)
19. Season the fish with salt and pepper on both sides.
20. Swirl in the olive oil and wait 1 minute.
21. Carefully lay the fish in the pan, skin side down, and cook 3 to 4 minutes, until the skin is crisp.
22. Turn the fish over, lower the heat to medium-low, and cook a few more minutes, until its just cooked through.
23. Be careful not to overcook the fish.
24. When its done, the fish will begin to flake and separate a little.
25. Remember, the fish will continue to cook a little more once you take it out of the pan.
26. Transfer the endive to a warm platter, and wipe out the fish pan with paper towels.
27. Heat the pan over medium-high heat for a minute.
28. Add the remaining 7 tablespoons butter and cook a few minutes, swirling the pan occasionally, until the butter browns and smells nutty.
29. Turn off the heat, wait 30 seconds, and add the hazelnuts.
30. Season with 1/2 teaspoon salt, a pinch of pepper, and a squeeze of lemon juice.
31. Stir in the remaining 2 tablespoons sliced parsley.
32. Arrange the fish over the endive.
33. Stir the brown butter, scraping the bottom of the pan to incorporate all the little brown flecks.
34. Spoon the butter over the fish.

black cod, lemon, thyme, parsley, blanched hazelnuts, endives, butter, sugar, extravirgin olive oil, kosher salt

Taken from www.epicurious.com/recipes/food/views/sauteed-alaskan-black-cod-with-endive-and-hazelnuts-390994 (may not work)