Rosemary is not a classic pairing with delicate white fish, but here it is balanced by sweet and nutty hazelnuts and bright, acidic lemon to add a savory, herbal note to this dish.
This was one of the best simple dishes I've ever made. From zero to delicious in six ingredients and 15 minutes! Forgot to season the fish w salt before I cooked - added after and it did the trick. Paired with a side dish of mashed sweet potatoes and a chenin blanc as suggested. Made for a very cozy Halloween between the nut crust on the fish and the side dish. Will definitely make again.
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