Pan-Roasted Fish with Red Pepper-Hazelnut Relish
Serves 2 // 480 calories, 37g fat, 34g protein, 2g net carbs
1/4 cup hazelnuts, toasted and skinned
1/4 cup jarred roasted red peppers
1 garlic clove, minced
1/4 teaspoon grated lemon zest, plus 1 teaspoon juice
1.5 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh parsley
1/2 teaspoon minced fresh thyme (or 1/4 tsp. dried, ground between your palms)
¼ teaspoon smoked paprika
1/4 teaspoon table salt
1/4 teaspoon pepper
1 tablespoon extra virgin olive oil
2 (6-ounce) skinless striped bass fillets, snapper, halibut, or cod—1 to 1 ½ inches thick
Adjust oven rack to middle position and heat oven to 425 degrees.
Add all relish ingredients to a food processor and pulse 3 or 4 times, scrape down the sides and repeat a few more times until relish is an even consistency. Season with salt and pepper to taste; set aside for serving.
Pat fish dry with paper towels and sprinkle with salt and pepper. Heat remaining 1 tablespoon oil in 12-inch ovensafe skillet over medium-high heat until just smoking. Place fillets skinned side up in skillet and press lightly to ensure even contact with skillet. Cook until browned on first side, about 2 minutes. Gently flip fish using 2 spatulas, transfer skillet to oven, and roast until fish flakes apart when gently prodded with paring knife and registers 140 degrees, 7 to 10 minutes. Plate, salt and pepper the fish, and serve with red pepper–hazelnut relish.