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1
Season the fish with the lemon zest, 1 tablespoon thyme, and 2 tablespoons parsley.
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2
Cover, and refrigerate at least 4 hours or overnight.
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3
Remove the fish from the refrigerator 15 minutes before cooking, to bring it to room temperature.
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4
Preheat the oven to 375F.
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5
Toast the hazelnuts on a baking sheet 10 to 12 minutes, until theyre golden brown and smell nutty.
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6
When the nuts have cooled, chop them coarsely.
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7
Remove any wilted or brown outer leaves from the endives.
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8
Slice off the root ends, and separate the endives into spears.
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9
Arrange the endive into stacks of five, and cut each stack in half lengthwise.
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10
Heat a large saute pan over high heat for 1 minute.
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11
Add 3 tablespoons butter, and when it foams, add the endive and remaining 2 teaspoons of thyme.
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12
(You may need to do this in two pans or two batches.
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13
Divide the ingredients accordingly if so.)
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14
Sprinkle in the sugar, 1 teaspoon salt, and 1/4 teaspoon pepper.
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15
Saute over medium heat about 4 minutes, until the endive is slightly caramelized and softened.
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16
Turn off the heat, and leave the endive in the pan while you cook the fish.
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17
Heat a large saute pan over high heat for 2 minutes.
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18
(Depending on the size of your pan, you may need to cook the fish in batches.)
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19
Season the fish with salt and pepper on both sides.
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20
Swirl in the olive oil and wait 1 minute.
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21
Carefully lay the fish in the pan, skin side down, and cook 3 to 4 minutes, until the skin is crisp.
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22
Turn the fish over, lower the heat to medium-low, and cook a few more minutes, until its just cooked through.
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23
Be careful not to overcook the fish.
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24
When its done, the fish will begin to flake and separate a little.
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25
Remember, the fish will continue to cook a little more once you take it out of the pan.
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26
Transfer the endive to a warm platter, and wipe out the fish pan with paper towels.
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27
Heat the pan over medium-high heat for a minute.
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28
Add the remaining 7 tablespoons butter and cook a few minutes, swirling the pan occasionally, until the butter browns and smells nutty.
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29
Turn off the heat, wait 30 seconds, and add the hazelnuts.
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30
Season with 1/2 teaspoon salt, a pinch of pepper, and a squeeze of lemon juice.
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31
Stir in the remaining 2 tablespoons sliced parsley.
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32
Arrange the fish over the endive.
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33
Stir the brown butter, scraping the bottom of the pan to incorporate all the little brown flecks.
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34
Spoon the butter over the fish.
