Halibut with Romesco and Toasted Hazelnuts
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 4 halibut fillets (or any firm white fish like cod)
  • ⅓ cup hazelnuts
  • 1 lemon (zest and juice)
  • 2 cups Italian parsley (chopped)
  • Terra Alta Vineyards Extra Virgin Olive Oil
  • 1 cup Liz’s Romesco sauce (separate recipe)
Instructions
  1. Make the Romesco sauce (See Liz's Kitchen Recipe. Can be done in advance)
  2. Lightly toast the hazelnuts in on a cast iron skillet or in the oven at 350. Let cool.
  3. Once the hazelnuts are cool, lightly crush them into large pieces and let marinate in 2 Tbsp olive oil with a pinch of sea salt. Set aside.
  4. Rub the halibut fillets with olive oil and bake at 350 until done, about 10-12 minutes.
  5. While the fish is cooking, zest & juice the lemon separately and set aside. Then, mix the lemon juice with the chopped parsley and 1-2 tsp olive oil.
  6. Assembly: When the fish is done, sprinkle with lemon zest. Smear the individual plates with the Romesco, followed by a spoonful of marinated hazelnuts. Place the cod on top and finish with the parsley mixture & another drizzle of the oily hazelnuts.
Recipe by Liz's Kitchen at https://www.lizbokisch.com/halibut-with-romesco-and-toasted-hazelnuts