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1
Place the potatoes into a large pot, and cover with water.
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2
Bring to a boil over high heat; reduce heat to medium-low, cover, and simmer until tender, about 20 minutes.
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3
While the potatoes are boiling, mash the garlic with 1/2 teaspoon of salt into a smooth paste.
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4
Drain potatoes, then mash together with the garlic paste, butter, and pepper.
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5
Keep warm.
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6
Preheat an oven to 500 degrees F (260 degrees C).
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7
While the potatoes are cooking, Preheat an oven to 500 degrees F (260 degrees C).
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8
Pulse the hazelnuts and bread crumbs in a food processor until finely ground, but not ground into a paste.
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9
Pour onto a shallow dish.
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10
Season the halibut fillets on both sides with 1/4 teaspoon of salt.
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11
Gently press one side of the halibut fillets into the nut mixture, and set aside.
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12
Heat the olive oil and 1 tablespoon of butter in an ovenproof skillet over medium-high heat.
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13
Place the halibut fillets nut-side-up into the skillet; cook until the halibut begins to brown, 3 to 4 minutes.
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14
Turn the fillets over, and place into the preheated oven.
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15
Bake, nut-side-down until the fish flakes easily with a fork, about 5 minutes.
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16
Melt the remaining 5 tablespoons of butter in a small saucepan over medium-high heat until it turns nut brown.
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17
Stir in the vegetable broth, and bring to a simmer.
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18
To serve, mound the potatoes onto the center of each dinner plate.
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19
Place a halibut fillet on top of the mashed potatoes nut-side-up, then drizzle with the browned butter sauce.
