Fish with Hazelnut and Lemon Crust

New Haven (WTNH) - Dave McCoart from New Haven's Sage American Grill and Oyster Bar was back on Good Morning Connecticut Sunday with a tasty fish dish served with oven-roasted fresh asparagus.

Fish with Hazelnut and Lemon Crust

Ingredients:
4oz. raw Hazelnuts or your favorite nut
4oz. fresh breadcrumbs (whole wheat bread could also be used)
1 tablespoon finely grated lemon rind
salt and cracked black pepper
2oz. melted butter
2oz. Frangelica Hazelnut Liquore (optional)
4  6-7oz. Halibut fillet portions
4 cups of steamed mixed vegetables or roasted Asparagus

Method:
Preheat oven to 350 degrees.

Place the Hazelnuts, breadcrumbs, lemon rind, dill, salt and pepper in a food processor and process until finely chopped and fully combined.

Add melted butter and Frangelico.

Transfer mixture to a large bowl.

Press fish into the Hazelnut mixture, pressing firmly to ensure they are coated well.

Place the crust-coated fish on a baking tray lined with non-stick baking paper or buttered pan.

Bake the fish for 8-15 minutes (depending how thick the fillet is) or until cooked through when tested with a fork. 

Serve on a warm plate with Lemon wedge and caper aioli tarter sauce if desired. Serves 4.

Roasted Spring Asparagus

Wash Asparagus and cut off the woody bottom part of the stalk, probably the first 3-4 inches.

Place on a flat cooking sheet pan.

Drizzle Asparagus liberally with olive oil and salt & pepper lightly.

Place in very hot oven 400 degrees and roast until lightly browned and tender.

Hot oven roasting brings out the natural sugars and gives a wonderful caramelized flavor to the asparagus very different than the steamed taste.