Rosemary and Hazelnut Roasted Halibut with Chanterelles and Pears recipe | PCC Community Markets

Ingredients

• 1/4 cup plus 2 tablespoons olive oil, divided
• 1/4 cup hazelnuts, chopped
• 1 teaspoon chopped fresh rosemary
• 1 teaspoon sea salt, plus more to taste
• 4 (6-ounce) halibut fillets, skin removed
• 1/4 cup sliced leeks
• 4 ounces chanterelle mushrooms, cleaned and cut in half lengthwise
• 2 pears, cored and sliced lengthwise
• 1/4 cup dried cranberries
• 1/2 cup hard cider (apple or pear)
• 1 tablespoon mango chutney
• 1 teaspoon sherry wine vinegar
• Pepper, to taste