Tarragon-Roasted Halibut with Hazelnut Brown Butter

from Epicurious,Bon Appetit

submitted by Anne Halsted

preparation time: about 50 minutes

serves 6 to 8

½ cup blanched hazelnuts

2 large bunches fresh tarragon

1 3 to 3 ½ pound skinless halibut fillet (halved lengthwise if very wide)

4 tablespoons olive oil, divided

Kosher salt, freshly ground pepper

½ cup (1 stick) unsalted butter

¼ cup fresh lemon juice

lemon wedges

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

Reduce oven temperature to 300 degrees F. 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 to 30 minutes, depending on thickness of fish.

Meanwhile, melt butter in a small saucepan over medium-high heat. Cook, stirring often, until butter foams, and then browns (don’t let 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.

Serve fish with hazelnut brown butter sauce and lemon wedges.