Tarragon-Roasted Halibut with Hazelnut Brown Butter Recipe | Epicurious.com
"If using skin-on hazelnuts, rub them inside a clean kitchen towel after they've been toasted?the skins will slip right off. Serve the fish with a lightly dressed butter lettuce and herb salad...."
INGREDIENTS
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1/2 cup blanched hazelnuts
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1 large bunch fresh tarragon
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1 3-3 1/2-pounds skinless halibut fillet (halved lengthwise if very wide)
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4 tablespoons olive oil, divided
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Kosher salt, freshly ground pepper
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1/2 cup (1 stick) unsalted butter
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1/4 cup fresh lemon juice
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Lemon halves
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