Tarragon-Roasted Halibut with Hazelnut Brown Butter

Ingredients for Tarragon-Roasted Halibut with Hazelnut Brown Butter

• 80g blanched hazelnuts

• 1 large bunch fresh tarragon

• 1 3-1.6kg skinless halibut fillet (halved lengthwise if very wide)

• 4 tablespoons olive oil, divided

• Kosher salt, freshly ground pepper

• 110g (1 stick) unsalted butter

• 60ml fresh lemon juice

• Lemon halves

Preheat oven to 177°C. Spread hazelnuts in a single layer on a rimmed baking sheet and toast, stirring occasionally, until golden, 8-10 minutes. Coarsely chop; set aside.

Reduce oven temperature to 149°C. 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 centre, 20-30 minutes, depending on thickness of fish.

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.

Serve fish with hazelnut brown butter sauce and lemon halves.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.