Preheat oven to 350°F. Spread hazelnuts on a baking sheet and roast for 10 minutes. Remove the nuts from the oven and transfer to a clean dishtowel while the nuts are still warm. Wrap the pile of nuts in the towel and aggressively massage the nuts in the towel to remove the bitter skins. When the nuts are cool to the touch, transfer to a food processor and pulse until the nuts are finely chopped. If you don’t have a food processor, place hazelnuts in a plastic bag and seal. Use a meat tenderizer to pound nuts into a medium to fine texture.

Transfer ground hazelnuts into a shallow dish and mix in Italian seasoning, and salt. Coat both sides of the fish filets with oil using a basting brush and carefully roll each fillet in the hazelnut mixture. Make sure each filet is thoroughly coated. Place fillets in a shallow baking dish and bake for approximately 15 - 20 minutes, depending on the thickness of the filets. Fish should be cooked until opaque but not dry.

Whisk together the sauce ingredients and place a small spoonful on each filet or serve on the side as a dipping sauce.