Tarragon Roasted Halibut with Hazelnut Brown Butter
Author: Alison Roman
Prep time:
Cook time:
Total time:
Serves: 6-8
Featured in Bon Appetit April 2013
Ingredients
½ cup blanched hazelnuts
1 large bunch fresh tarragon
1 3-3½-pound skinless halibut fillet (halved lengthwise if very wide)
4 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
½ cup (1 stick) unsalted butter
¼ cup fresh lemon juice
Lemon halves
Instructions
Preheat oven to 350°. Spread hazelnuts in a single layer on a rimmed baking sheet and toast, stirring occasionally, until golden, 8-10 minutes. Note: If using skin-on hazelnuts, rub them inside a clean kitchen towel after they've been toasted—the skins will slip right off.
Coarsely chop; set aside.
Reduce oven temperature to 300°. Scatter tarragon sprigs on a large rimmed baking sheet. Place halibut on top, drizzle with 2 tablespoons oil, and season with salt and pepper.
Roast until halibut is just opaque in the center, 20-30 minutes, depending on thickness of fish.
Meanwhile, melt butter in a small saucepan over medium-high heat. Cook, stirring often, until butter foams, then browns (don't let it burn), about 5 minutes.
Remove from heat; let brown butter cool slightly.
Stir in lemon juice, hazelnuts, and remaining 2 tablespoons oil; season with salt and pepper.
Serve fish with hazelnut brown butter sauce and lemon halves.
Recipe by Weekend Table at https://weekendtable.com/2013/04/13/tarragon-roasted-halibut-with-hazelnut-brown-butter/