Baked Halibut With Filbert Butter

Submitted by Cecily Parsley

"This can also be done with rainbow trout. The filbert butter is also good on chicken breasts or as a sauce for vegetables. The first paragraph of ingredients is for the filbert (hazelnut) butter. The second set of ingredients is for the fish. A suggested side dish would be asparagus."

 

• Ready In: 35mins
• Ingredients: 12
• Serves: 6

ingredients

• 1⁄2 cup filberts, toasted and coarsely chopped
• 1⁄2 cup butter, softened
• 1 tablespoon lemon juice
• 1 tablespoon chopped parsley
• 1 teaspoon fresh ground black pepper
• 1 1⁄2 lbs halibut steaks
• 1⁄4 cup lemon juice
• salt
• 1 small onion, chopped
• 1 garlic clove, minced
• 1⁄2 cup dry white wine
• 1 grated lemon, rind of

directions

1. Preheat oven to 425°.
2. In small bowl, combine all ingredients for filbert butter. On waxed paper, shape into a log; roll up and freeze while preparing fish.
3. Drizzle fish with lemon juice and sprinkle with salt; set aside.
4. In shallow baking dish, combine onion, garlic, wine and lemon rind. Top with fish in a single layer. Bake about 10 minutes per inch of thickest portion of fish, or until fish flakes easily with a fork.
5. To serve: slice filbert butter into rounds, top each fillet with several slices.
6. Garnish with wide curls of lemon peel.