Halibut with Romesco and Toasted Hazelnuts

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Author: Liz Bokisch

Prep time: 20 mins

Cook time: 20 mins

Total time: 40 mins

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

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.

Hazelnuts are not always easy to find. But when I have the chance, I love to have them on hand for salads and to sprinkle on pasta. They add a distinctively nutty flavor and are very popular in Spain. They grow on little bushes on poor soil. You can see them growing in the Priorat wine region on the steep hillsides in between the vineyards.