Name: Crispy Fish with Brown Butter Sauce and Kohlrabi Salad
Yield: 4 servings
Ingredients: 1 tsp. honey; 1/4 cup plus 2 tsp. fresh lemon juice; 3 Tbsp. extra-virgin olive oil, divided; 1 tsp. kosher salt, plus more; 2 small kohlrabi, peeled, halved lengthwise, thinly sliced crosswise; 1 large green apple, cut into quarters lengthwise, thinly sliced lengthwise; 1/2 red onion, thinly sliced; 4 (5–6-oz.) skin-on Chilean sea bass or salmon fillets; Freshly ground black pepper; 1/2 cup coarsely chopped blanched hazelnuts; 6 Tbsp. unsalted butter, cut into pieces; Lemon wedges (for serving)

Fish fillet skinside up on a black and grey plate with apple kohlrabi and onion salad all drizzled with hazelnut brown...

Photo by Chelsie Craig, Food Styling by Anna Stockwell

Perfect crisped skin and a nutty pan sauce make fish feel downright luxurious. Toasting your own nuts yields far more flavorful and fresh results than buying preroasted ones at the store. But recently we’ve been taking things a step further by toasting a handful of nuts in a skillet with a few tablespoons of olive oil or butter over medium heat until they’re super golden and fragrant. Save any of the leftover oil to boost vinaigrettes.

Recipe notes

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