Tarragon-Roasted Halibut with Hazelnut Brown Butter

Name: Tarragon-Roasted Halibut with Hazelnut Brown Butter
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 large bunch fresh tarragon; 1 kilograms skinless halibut fillet (halved lengthwise if very wide); 118 milliliters blanched hazelnuts; 8 servings Kosher salt, freshly ground pepper; 1 halve Lemon; 59 milliliters fresh lemon juice; 4 Tbsps olive oil, divided; 118 milliliters (1 stick) unsalted butter

Tarragon-Roasted Halibut with Hazelnut Brown Butter might be just the main course you are searching for. This recipe serves 8. Watching your figure? This gluten free, primal, fodmap friendly, and pescatarian recipe has 370 calories, 33g of protein, and 25g of fat per serving. This recipe covers 23% of your daily requirements of vitamins and minerals. If you have olive oil, halibut fillet, blanched hazelnuts, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Preheat oven to 350°F.

Equipment you will use

Oven

Spread hazelnuts in a single layer on a rimmed baking sheet and toast, stirring occasionally, until golden, 8-10 minutes. Coarsely chop; set aside.

Ingredients you will need

Hazelnuts

Spread

Toast

Equipment you will use

Baking Sheet

Reduce oven temperature to 300°F. Scatter tarragon sprigs on a large rimmed baking sheet.

Ingredients you will need

Tarragon

Equipment you will use

Baking Sheet

Oven

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.

Ingredients you will need

Salt And Pepper

Halibut

Fish

Cooking Oil

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.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

Remove from heat; let brown butter cool slightly. Stir in lemon juice, hazelnuts, and remaining 2 tablespoons oil; season with salt and pepper.

Ingredients you will need

Salt And Pepper

Lemon Juice

Hazelnuts

Butter

Cooking Oil

Serve fish with hazelnut brown butter sauce and lemon halves.

Ingredients you will need

Hazelnuts

Butter

Lemon

Sauce

Fish

Equipment

Oven

Baking Sheet

Sauce Pan

Ingredients

Servings:

1large bunch

fresh tarragon 1kilograms

skinless halibut fillet (halved lengthwise if very wide)118milliliters

blanched hazelnuts 8servings

Kosher salt, freshly ground pepper 1halve

Lemon 59milliliters

fresh lemon juice 4Tbsps

olive oil, divided 118milliliters

(1 stick) unsalted butter

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Halibut. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Maysaran Arsheen Pinot Gris. It has 4.5 out of 5 stars and a bottle costs about 18 dollars.