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
Make the Romesco sauce (See Liz's Kitchen Recipe. Can be done in advance)
Lightly toast the hazelnuts in on a cast iron skillet or in the oven at 350. Let cool.
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.
Rub the halibut fillets with olive oil and bake at 350 until done, about 10-12 minutes.
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.
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