Roasted Hazelnut Halibut

4 halibut fillets (5 ounces each)

3 ounces olive oil, divided

1 cup toasted hazelnuts, chopped

½ cups white wine

16 black mussels

1 pound baby vegetables, such as carrots, onions, green beans

6 ounces Lemon Butter Sauce (recipe below)

¾-1 pound prepared mashed potatoes

4 springs fresh thyme, for garnish

Heat oven to 350 degrees.

Moisten halibut with a bit of oil and roll in hazelnuts.

Heat the rest of the oil in a skillet over medium high heat. Place filets into the hot pan and sear for about 1 minute on first side. Flip fillet over and deglaze with white wine, breaking up any toasty bits from the bottom with a wooden spoon; be careful to remove from heat as to avoid flare-ups. Let cook for 1 minute more.

Add vegetables and mussels to the pan and transfer pan to oven for 4 to 5 minutes.

To serve: Place mashed potatoes at center of a round plate and arrange vegetables and mussels around. Place halibut on top of potatoes and garnish with a fresh thyme sprig.

Serves four

Nutrition values per serving: 790 calories, 56 g fat (18 g saturated), 23 g carbohydrates, 4 g fiber, 43 g protein, 120 mg cholesterol, 300 mg sodium.

Chef Michael Burauskas, McCormick & Schmick's, Skokie