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BASS - Tarragon Roasted Halibut With Hazelnut Brown Butter
Nb persons: 8
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| Tarragon Roasted Halibut With Hazelnut Brown Butter BON APPETIT Ingredients | |
| 1/2 cup | blanched hazelnuts |
| 1 large bunch | fresh tarragon |
| 1 3-3 1/2-pound | skinless halibut fillet, (halved lengthwise if very wide) |
| 4 tablespoons | olive oil, divided |
| Kosher salt | |
| freshly ground pepper | |
| 1/2 cup (1 stick) | unsalted butter |
| 1/4 cup | fresh lemon juice |
| Lemon halves | |
Preparation
Preheat oven to 350°. Spread hazelnuts in a single layer on a rimmed baking sheet and toast, stirring occasionally, until golden, 8-10 minutes. 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.
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