Name: Roasted Red Pepper, Hazelnut, and Thyme Relish
Total time: 15 min
Ingredients: 1/2 cup hazelnuts, toasted and skinned; 1/2 cup roasted red peppers rinsed, dried, and coarsely chopped; 1 small garlic clove, minced or pressed through garlic press (about 1/2 teaspoon); 1/2 teaspoon zest plus 4 teaspoons juice from 1 lemon; 1/4 cup extra virgin olive oil; 1 teaspoon chopped fresh thyme leaves; 2 tablespoons Chopped fresh parsley leaves; 1/4 teaspoon smoked paprika

Why This Recipe Works

To come up with a succulent, well-browned, thick-cut fish fillet recipe, we sprinkled the fillets with sugar before sautéing. This simple step accelerated caramelization, allowing the fish to develop a good crust before its interior had a chance to dry out. Transferring the browned fillets to the oven to roast just until their centers were a touch translucent provided the perfect finish to this simple, juicy fish fillet recipe.

Before You Begin

Tough crusts and overcooked interiors plague most pan-roasted fish fillets. To produce beautiful slabs of moist fish, we started by searing just one side.

Instructions

Process hazelnuts, roasted peppers, garlic, and zest in food processor until finely chopped, 10 to 12 one-second pulses. Transfer to bowl and stir in lemon juice, olive oil, thyme, parsley, and paprika. Season to taste with salt and pepper; serve spooned over fish.