Pan-Roasted Halibut With Butternut Squash, Toasted Hazelnuts

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 4
YIELD: 4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Preheat oven to 350 degrees.
  • Place a large saute pan on medium heat and add 2 tbs butter to melt.
  • Add squash to the pan, cover and cook for about 10 minutes stirring occasionally.
  • Preheat an ovenproof saute pan over medium high heat.
  • Season the halibut with salt and pepper.
  • Combine the herbs and coat one side of the fillets with half of the mixture setting aside the rest.
  • Melt the final tbs butter in the pan and add halibut fillets, herb side down.
  • Cook for 5 minutes or until browned, and then turn and place the pan in the oven for 10 minutes or until fish is cooked through.
  • Add onion to the squash and cook covered for another 5 minutes, stirring occasionally.
  • When squash is lightly browned, add wine and bay leaf and cook until the wine is absorbed.
  • Add the heavy cream and the nutmeg, cook until thickened and season with salt and pepper, toss in the reserved herbs.
  • Spoon squash onto 4 places and top with halibut and hazelnuts.
Advertisement