Pan-Roasted Halibut With Butternut Squash, Toasted Hazelnuts, An

Ingredients

• 3 tablespoons butter, divided
• 1 butternut squash, peeled, seeded, and diced

• 4 (6 ounce)  halibut fillets
• salt and pepper
• 1 tablespoon fresh sage, chopped
• 1 tablespoon chives, chopped
• 1 tablespoon fresh parsley, chopped
• 1/4 white onion, chopped
• 1/2 cup white wine
• 1 bay leaf
• 1/2 cup heavy cream
• 1/4 teaspoon nutmeg, grated
• 1/2 cup hazelnuts, toasted

Directions

1. 1

   Preheat oven to 350 degrees.

2. 2

   Place a large saute pan on medium heat and add 2 tbs butter to melt.

3. 3

   Add squash to the pan, cover and cook for about 10 minutes stirring occasionally.

4. 4

   Preheat an ovenproof saute pan over medium high heat.

5. 5

   Season the halibut with salt and pepper.

6. 6

   Combine the herbs and coat one side of the fillets with half of the mixture setting aside the rest.

7. 7

   Melt the final tbs butter in the pan and add halibut fillets, herb side down.

8. 8

   Cook for 5 minutes or until browned, and then turn and place the pan in the oven for 10 minutes or until fish is cooked through.

9. 9

   Add onion to the squash and cook covered for another 5 minutes, stirring occasionally.

10. 10

    When squash is lightly browned, add wine and bay leaf and cook until the wine is absorbed.

11. 11

    Add the heavy cream and the nutmeg, cook until thickened and season with salt and pepper, toss in the reserved herbs.

12. 12

    Spoon squash onto 4 places and top with halibut and hazelnuts.