Tarragon-Roasted Halibut With Hazelnut Brown Butter

1. 1

   Preheat oven to 350u00b0F. Spread hazelnuts in a single layer on a rimmed baking sheet and toast, stirring occasionally, until golden, 8-10 minutes. Coarsely chop; set aside.

2. 2

   Reduce oven temperature to 300u00b0F. Scatter tarragon sprigs on a large rimmed baking sheet. 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.

3. 3

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

4. 4

   Serve fish with hazelnut brown butter sauce and lemon halves.

* Per serving · 4 servings · Values may vary.

No additional tips available.