Pan-Roasted Halibut with Butternut Squash, Toasted Hazelnuts and Sage

3 tablespoons butter, divided [42.6 g]
1 butternut squash, peeled, seeded and diced
4 6-ounce halibut fillets [672 g]
Salt and pepper
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
1/4 onion, diced
1/2 cup white wine [125 ml]
1 bay leaf
1/2 cup heavy cream [150 g]
1/4 teaspoon grated nutmeg
1/2 cup toasted hazelnuts [67 g]

Preheat oven to 350°F.

Place a large sauté pan on medium heat. Add 2 tablespoons butter, then squash. Cover and cook
for 10 minutes, stirring occasionally.

Preheat an ovenproof sauté pan over medium-high heat. Season halibut with salt and pepper. Combine herbs and coat one side of halibut with half of herbs, setting aside the rest. Melt 1 tablespoon butter in the pan; add halibut, herb side down. Cook for 5 minutes, or until browned.

Flip fillets and place the pan in the oven for 10 minutes, or until fish is done. Add onions to the squash and cook, covered, for 5 minutes, stirring occasionally. When squash is lightly browned,
add wine and bay leaf. Cook until wine is absorbed. Add cream and nutmeg; cook until thickened. Season with salt and pepper. Toss in reserved herbs. Spoon squash onto 4 plates and top with
halibut and hazelnuts.

Makes 4 servings.