Sauteed Alaskan Black Cod with Endive and Hazelnuts - black cod

Method

• Season the fish with the lemon zest, 1 tablespoon thyme, and 2 tablespoons parsley.
• Cover, and refrigerate at least 4 hours or overnight.
• Remove the fish from the refrigerator 15 minutes before cooking, to bring it to room temperature.
• Preheat the oven to 375F.
• Toast the hazelnuts on a baking sheet 10 to 12 minutes, until theyre golden brown and smell nutty.
• When the nuts have cooled, chop them coarsely.
• Remove any wilted or brown outer leaves from the endives.
• Slice off the root ends, and separate the endives into spears.
• Arrange the endive into stacks of five, and cut each stack in half lengthwise.
• Heat a large saute pan over high heat for 1 minute.
• Add 3 tablespoons butter, and when it foams, add the endive and remaining 2 teaspoons of thyme.
• (You may need to do this in two pans or two batches.
• Divide the ingredients accordingly if so.)
• Sprinkle in the sugar, 1 teaspoon salt, and 1/4 teaspoon pepper.
• Saute over medium heat about 4 minutes, until the endive is slightly caramelized and softened.
• Turn off the heat, and leave the endive in the pan while you cook the fish.
• Heat a large saute pan over high heat for 2 minutes.
• (Depending on the size of your pan, you may need to cook the fish in batches.)
• Season the fish with salt and pepper on both sides.
• Swirl in the olive oil and wait 1 minute.
• Carefully lay the fish in the pan, skin side down, and cook 3 to 4 minutes, until the skin is crisp.
• Turn the fish over, lower the heat to medium-low, and cook a few more minutes, until its just cooked through.
• Be careful not to overcook the fish.
• When its done, the fish will begin to flake and separate a little.
• Remember, the fish will continue to cook a little more once you take it out of the pan.
• Transfer the endive to a warm platter, and wipe out the fish pan with paper towels.
• Heat the pan over medium-high heat for a minute.
• Add the remaining 7 tablespoons butter and cook a few minutes, swirling the pan occasionally, until the butter browns and smells nutty.
• Turn off the heat, wait 30 seconds, and add the hazelnuts.
• Season with 1/2 teaspoon salt, a pinch of pepper, and a squeeze of lemon juice.
• Stir in the remaining 2 tablespoons sliced parsley.
• Arrange the fish over the endive.
• Stir the brown butter, scraping the bottom of the pan to incorporate all the little brown flecks.
• Spoon the butter over the fish.