Preheat the oven to 350*

Combine the hazelnuts, corn meal and parmesan in a container, season with S+P

Cut fillets to size and dredge in crusting mixture.

place on a rack, to be placed in the oven.

Heat a saucepan

if using milk, begin by bringing milk to a simmer and reduce by 1/2, then reduce that by another 1/4 or so to thicken.

***If lacking time, use cornstarch to thicken

if using cream, reduce by 1/4.

when ready add the zest, juice and dill, stiring in evenly.

season and set aside

place fish into the oven for 8 minutes, check...

the nut crust will keep the fish moist even if its in for longer than stated, leaving it in longer will allow a more nutty and firmer crust to form, use your own discretion.

serve along side broccoli, fennel, and a nice starch like brown rice to compliment the nut flavor!