Skip to main content
Epicurious

Tarragon-Roasted Halibut with Hazelnut Brown Butter

3.6

(16)

Image may contain Plant Fruit Food Citrus Fruit and Egg
Tarragon-Roasted Halibut with Hazelnut Brown ButterChristopher Baker

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.

See Related Recipes and Cooking Tips

Read More
Leeks With Sumac, Parm, and Pine Nuts
This side dish is flavorful enough to also serve as a main course.
Smoked Salmon Pasta With Capers and Dill
Cured fish, cream, and lemon make an elegant base for this unexpected one-pot pasta.
Air-Fryer Sea Bass With Dilly Potato Chip Crust
Crushed potato chips (mixed with a bit of mayo) make a delightfully crispy and nostalgic-tasting topping for flaky white fish.
Yogurt and Cucumber Soup
This luscious chilled yogurt soup, packed with fresh and dried mint, is an incredibly refreshing and cooling appetizer during the summer.
Salmon With Sizzled Nut Salsa
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Steamed Fish With Potatoes and Anchovy Butter
Steamed fish with potatoes get drenched in a flavorful brown butter infused with anchovies and chives for a bistro-like meal that comes together in no time.
Zucchini, Pea, and Bulgur Pilaf
This fragrant salad uses bulgur wheat as its base, an endlessly versatile, slightly chewy grain that’s very popular throughout the eastern Mediterranean.
Lamb Chops With Agrodolce Glaze, Walnuts, and Feta
Lamb chops are one of those ingredients that intimidate a lot of people, but they’re actually a great protein to cook (and especially grill) at home.