White Fish with a Hazelnut Crust

    Recipe Picture:White Fish with a Hazelnut Crust
    1

    White Fish with a Hazelnut Crust

    (18)
    45min


    18 people made this

    White fish fillets are pan-fried then roasted with a hazelnut crust and served with creamy garlic mashed potatoes. A lovely meal for two.

    Ingredients
    Serves: 2 

    • 500g red potatoes, cut into chunks
    • 5 cloves garlic, minced
    • 1/2 teaspoon salt
    • 3 tablespoons butter
    • 1/4 teaspoon ground black pepper
    • 1/4 cup hazelnuts
    • 1/4 cup seasoned bread crumbs
    • 2 white fish fillets
    • 1/4 teaspoon salt
    • 1 tablespoon olive oil
    • 1 tablespoon butter
    • 5 tablespoons butter
    • 3 tablespoons vegetable stock

    Directions
    Preparation:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Place the potatoes into a large pot and cover with water. Bring to a boil over high heat; reduce heat to medium-low, cover and simmer until tender, about 20 minutes.
    2. While the potatoes are boiling mash the garlic with 1/2 teaspoon of salt into a smooth paste. Drain potatoes then mash together with the garlic paste, butter and pepper. Keep warm.
    3. Preheat an oven to 260 degrees C.
    4. Pulse the hazelnuts and bread crumbs in a food processor until finely ground but not ground into a paste. Pour onto a shallow dish. Season the fish fillets on both sides with 1/4 teaspoon of salt. Gently press one side of the fillets into the nut mixture and set aside.
    5. Heat the olive oil and 1 tablespoon of butter in an ovenproof frypan over medium-high heat. Place the fillets nut-side-up into the frypan; cook until the fish begins to brown, 3 to 4 minutes. Turn the fillets over and place into the preheated oven. Bake nut-side-down until the fish flakes easily with a fork, about 5 minutes.
    6. Melt the remaining 5 tablespoons of butter in a small saucepan over medium-high heat until it turns nut brown. Stir in the vegetable stock and bring to a simmer.
    7. To serve, mound the potatoes onto the center of each dinner plate. Place a fillet on top of the mashed potatoes nut-side-up then drizzle with the browned butter sauce.
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    Reviews and Ratings
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    (18)

    Reviews in English (14)

    by
    20

    I have minor criticisms of this recipe and made minor changes - nevertheless it is a wonderful dish Hubs and I both enjoyed. The potatoes are perfect just as written. The recipe doesn't specify, but for color and interest I didn't peel them and added chopped fresh parsley at the end. Don't be tempted to just boil the garlic along with the potatoes - you'll lose a lot of flavor! I used the ground hazelnuts on half the filets, ground almonds on the other and Hubs and I agree the almonds were the clear winner. I love hazelnuts but in our view they're too sweet to coat fish with. I made my own fresh bread crumbs, seasoning them lightly with an Italian seasoning blend. I used grouper filets and brushed them with olive oil before coating them on both sides with the nut/bread crumb mixture. Because my filets were thin I didn't bother to finish cooking them in the oven - a few minutes in the skillet on both sides cooked them perfectly. The browned butter was a nice touch, but we agreed we could have done without it. I don't think it makes that much a difference in taste and all that extra butter just wasn't necessary. Omitting it would not diminish the dish and would save a lot of calories as well as an extra step in the preparation. I served this with fresh asparagus which was the perfect complement and made for a beautiful presentation.  -  31 Jul 2010  (Review from Allrecipes USA and Canada)

    by
    14

    Delicious!! The crust on this halibut is so, so good! I loved the mashed potatoes because I love garlic, but some of you might want to cut down from 5 cloves, but if you love buttery, garlicy mashed potatoes with tender halibut you will love this recipe! This is my new favorite and I can't wait to try this out on other fish. Loved it!  -  12 Mar 2009  (Review from Allrecipes USA and Canada)

    by
    6

    I never had halibut before and it was delicious with this recipe. I had bought frozen halibut from Costco and defrosted it in the refrigerator over night. I did almost exactly what the recipe says except I used only about 4 tablespoons of butter and for the broth I dissolved a knorr's vegetable bullion cube and used about 4 tablespoons of that. I wish I had used more broth, it was very tasty with the browned butter. The recipe calls for 2 halibut steaks, I made 3, so I thought I would need to increase the nut/bread crumbs so I made 1/3 cup of each, it was way too much, the regular recipe is enough for at least 4 steaks. Overall it was an excellent dinner; and it was so easy and quick to make. I will definitely make it again.  -  31 Aug 2009  (Review from Allrecipes USA and Canada)

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