Hazelnut Crusted Halibut with Garlic Mashed Potatoes

Recipe View 20 mins Prepare the Potatoes: Place potatoes in a large pot and cover with cold water. Bring to a boil over high heat. Reduce heat to medium-low and simmer until fork-tender, about 15-20 minutes.

Recipe View 5 mins Infuse Garlic Paste: While potatoes cook, mash minced garlic with 1/2 teaspoon of salt using a mortar and pestle (or the side of your knife) until it forms a smooth paste.

Recipe View 5 mins Mashed Potato Perfection: Drain the potatoes well. Return them to the pot and mash with the garlic paste, 3 tablespoons of butter, and pepper until smooth and creamy. Keep warm.

Recipe View 5 mins Preheat Oven: Preheat your oven to 450 degrees F (232 degrees C).

Recipe View 3 mins Hazelnut Crust Prep: In a food processor, pulse the toasted hazelnuts and panko bread crumbs until finely ground. Transfer to a shallow dish.

Recipe View 1 mins Season Halibut: Season both sides of the halibut fillets with the remaining 1/4 teaspoon of salt.

Recipe View 2 mins Crust the Halibut: Gently press one side of each halibut fillet into the hazelnut mixture, ensuring an even coating.

Recipe View 4 mins Sear and Bake: Heat olive oil and 1 tablespoon of butter in an oven-safe skillet over medium-high heat. Place halibut fillets nut-side-up in the skillet and sear until golden brown, about 3-4 minutes.

Recipe View 6 mins Flip and Bake: Carefully flip the fillets and transfer the skillet to the preheated oven. Bake until the fish is cooked through and flakes easily with a fork, approximately 5-7 minutes.

Recipe View 4 mins Brown Butter Sauce: While the halibut bakes, melt the remaining 4 tablespoons of butter in a small saucepan over medium heat. Continue cooking until the butter turns a nutty brown color and emits a toasted aroma, about 3-5 minutes. Be careful not to burn it!

Recipe View 1 mins Deglaze: Remove the pan from the heat and stir in the vegetable broth to deglaze.

Recipe View 2 mins Plate and Serve: Mound the garlic mashed potatoes onto the center of each plate. Top with a hazelnut-crusted halibut fillet, nut-side-up, and generously drizzle with the browned butter sauce. Serve immediately.