Hazelnut-Crusted Halibut With Roasted Asparagus Recipe

Name: Hazelnut-Crusted Halibut With Roasted Asparagus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon butter; 2 teaspoons extra-virgin olive oil, divided; 4 (6-ounce) halibut fillets, skinned; 1 egg white, lightly beaten; 1/2 teaspoon salt, divided; 1/2 teaspoon freshly ground black pepper, divided; 1/2 cup finely chopped hazelnuts; 2 garlic cloves, thinly sliced; 1 pound asparagus, trimmed; Cooking spray; 1 teaspoon chopped fresh thyme; 4 lemon wedges

Servings: persons

1 tablespoon butter
2 teaspoons extra-virgin olive oil, divided
4 (6-ounce) halibut fillets, skinned
1 egg white, lightly beaten
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/2 cup finely chopped hazelnuts
2 garlic cloves, thinly sliced
1 pound asparagus, trimmed
Cooking spray
1 teaspoon chopped fresh thyme
4 lemon wedges

1
Preheat oven to 400u00b0.
2
Heat butter and 1 teaspoon oil in a large nonstick skillet over medium-high heat. Brush tops of fish fillets with egg white; sprinkle fish evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Coat tops of fish with nuts, pressing gently to adhere. Place half of fish, nuts side down, in pan; cook 3 minutes or until browned. Turn fish over; cook 4 minutes or until desired degree of doneness.
3
Combine remaining 1 teaspoon olive oil, garlic, and asparagus on a jelly-roll pan coated with cooking spray; toss to combine. Sprinkle with remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and thyme. Bake at 400u00b0 for 8 minutes or until crisp-tender. Serve with fish and lemon wedges.
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211

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon butter, 2 teaspoons extra-virgin olive oil, divided, 4 (6-ounce) halibut fillets, skinned, 1 egg white, lightly beaten, and more.

Yes, Hazelnut-Crusted Halibut With Roasted Asparagus falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hazelnut-Crusted Halibut With Roasted Asparagus

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