Chop the hazelnuts and spread on a cookie sheet.
For the dish
Preparing the dish
Chop the hazelnuts and spread on a cookie sheet.
Toast in the oven or in a toaster oven on 350° F until golden brown for about 5-7 minutes.
Check every minute or two and stir (or spin tray around) to toast evenly.
Rinse fish and sprinkle with salt and pepper.
Squeeze a bit of lemon on the fish.
Heat the coconut oil in a skillet.
Cook one side of fillet over medium heat for 5 minutes (if there is skin on one side, cook the fish skin side up first.)
Flip each fillet and spread the honey onto the fillets and cook for 5 minutes on the other side (the halibut is done when it’s opaque and lightly flakes with a fork. If needed, cook for about 2-3 more minutes.
Remove from heat and top with toasted hazelnuts.