Directions:
- Preheat oven to 350°F. 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 300°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, 20-30 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 698.33 Kcal (2924 kJ) | ||
| Calories from fat | 546.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 60.74g | 93% | |
|---|---|---|---|
| Cholesterol | 124.55mg | 42% | |
| Sodium | 182.6mg | 8% | |
| Potassium | 753.18mg | 16% | |
| Total Carbs | 4.11g | 1% | |
| Sugars | 0.9g | 4% | |
| Dietary Fiber | 2.18g | 9% | |
| Protein | 34.62g | 69% | |
| Vitamin C | 4.4mg | 7% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 2.9mg | 16% | |
| Calcium | 40.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 253.49 Kcal (1061 kJ) | ||
| Calories from fat | 198.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.05g | 93% | |
|---|---|---|---|
| Cholesterol | 45.21mg | 42% | |
| Sodium | 66.28mg | 8% | |
| Potassium | 273.4mg | 16% | |
| Total Carbs | 1.49g | 1% | |
| Sugars | 0.33g | 4% | |
| Dietary Fiber | 0.79g | 9% | |
| Protein | 12.57g | 69% | |
| Vitamin C | 1.6mg | 7% | |
| Iron | 1mg | 16% | |
| Calcium | 14.6mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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