Prep: 1. Preheat oven to 450. 2. Chop shallots and hazelnuts finely. 3. Zest lemon. Make: 1. Place fish in shallow, greased, baking pan. 2. Heat a skillet with 1 1/2 tablespoons olive oil over medium heat and add shallots. Cook for about 2 minutes until they have softened, then turn off heat. 3. Stir in mustard, 1/2 tablespoon olive oil, lemon zest, and hazelnuts and mix thoroughly. 4. Spread hazelnut mixture over fish, sprinkle with salt and pepper. 5. Roast for 10-12 minutes or until fish is just cooked through.
The original recipe adds 3 slices of cooked, crumbled bacon to the hazelnut mixture, but we left it out for our pescetarian friends! Instead of chopping hazelnuts, try throwing them in a blender or food processor! Check out our tips for buying and cooking fish here - http://blog.gatheredtable.com/2015/06/21/a-beginners-guide-to-how-to-buy-and-cook-fish/ Looking for a good substitute? Many fish types are extremely versatile, check out our recommended substitutions here - http://blog.gatheredtable.com/2015/06/21/recipe-hacking-how-to-substitute-different-types-of-fish/