Tarragon-Roasted Halibut with Hazelnut Brown Butter

Just typing the name of the post made me hungry for this dish again!  I receive the Epicurious "Recipe of the Day" email and when this showed up, I knew we had to try it!  We have a great seafood market so that helps!  This is a bit labor intensive...so, try it on a weekend.

Ingredients:

1/2 c blanched hazelnuts

1 large bunch of fresh tarragon

1 3-3-1/2 lb skinless halibut

4 tbsp olive oil, divided

Kosher salt, Ground pepper

1/2 c unsalted butter

1/4 c fresh lemon juice

Lemon halves

Directions:

Preheat oven to 350 degrees.  Spread hazelnuts over a rimmed baking sheet.  Toast in oven, stirring occasionally, for about 8-10 minutes until golden brown.  Chop coarsely and set aside.

Reduce oven temp to 300 degrees.  Scatter tarragon sprigs on a large rimmed baking sheet.  Place halibut on top, drizzle with 2 tbsp olive oil & season with salt & pepper.  Roast until halibut is opaque in the center, about 20-30 minutes.  

Meanwhile, melt the butter in a small sauce pan over medium high heat.  Cook, stirring often, until the butter starts to foam, then browns (don't burn it), about 5 minutes.  Remove from heat, let butter cool a little.  Stir in lemon juice, hazelnuts and remaining 2 tbsp olive oil.  

Serve fish with butter sauce drizzled over top.  

Enjoy!