Hazelnut-Crusted Halibut

Ingredients

4 (6-ounce) halibut portions, skinned
1 Tbsp butter
2 tsp extra-virgin olive oil, divided
1 egg white, lightly beaten
½ tsp salt, divided
½ tsp freshly ground black pepper, divided
½ cup finely chopped hazelnuts
2 garlic cloves, thinly sliced
1 lb asparagus, trimmed
Cooking spray
1 tsp chopped fresh thyme
4 lemon wedges

Roasted Red Potatoes:
1 ½ pounds baby red potatoes halved
¼ cup olive oil
2 tsp garlic minced
2 tsp salt
½ tsp pepper
1 tsp Italian seasoning
¼ cup finely grated parmesan cheese
2 Tbsp fresh parsley, chopped
Cooking spray

Directions

To prepare roasted red potatoes: 

1. Preheat the oven to 400°F. Line a sheet pan with foil and coat the foil with cooking spray.
2. Place the potatoes in a large bowl. Add the olive oil, garlic, salt, pepper, Italian seasoning and parmesan cheese. Toss to coat.
3. Spread the potatoes in a single layer on the prepared baking sheet. Bake for 35-40 minutes or until golden brown and fork tender. Sprinkle with parsley and serve.

To prepare halibut: 

1. Heat butter and oil in a large skillet over medium heat. Brush tops of fillets with egg white and sprinkle with salt and pepper. Encrust the top with the nuts and gently press to adhere.
2. Place the fish, hazelnut side down in the pan and cook for 3 minutes or until browned, flip and cook 4 minutes.
3. Serve with roasted red potatoes.