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Tarragon Roasted Halibut with Hazelnut Brown Butter
- 1/2 cup blanched hazelnuts
- 1 large bunch fresh tarragon
- 1 3-3 1/2-pound skinless halibut fillet (halved lengthwise if very wide)
- 4 tablespoons olive oil, divided
- Kosher salt, freshly ground pepper
- 1/2 cup (1 stick) unsalted butter
- 1/4 cup fresh lemon juice
- Lemon halves
Directions:View on Bon Appetit
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