Tarragon-Roasted Halibut with Hazelnut Brown Butter
A sophisticated dish featuring tender halibut roasted with fresh tarragon and topped with a rich hazelnut brown butter sauce. The combination of toasted hazelnuts, bright lemon, and aromatic tarragon perfectly complements the delicate fish.
Ingredients
- •½ cup blanched hazelnuts
- •1 bunch fresh tarragon
- •3½ pounds skinless halibut fillet
- •4 tablespoons olive oil
- •1 to taste kosher salt and pepper
- •½ cup unsalted butter
- •¼ cup fresh lemon juice
- •2 whole lemons
Cooking Instructions
- 1.
Preheat oven to 350°F. Spread hazelnuts in a single layer on a rimmed baking sheet and toast, stirring occasionally, until golden, 8-10 minutes. Coarsely chop; set aside.
10 min
- 2.
Reduce oven temperature to 300°F. 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.
30 min
- 3.
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.
5 min
- 4.
Serve fish with hazelnut brown butter sauce and lemon halves.
2 min
