Striped Bass With Browned Hazelnut Butter, Lemon, And Parsley

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 16 ounces striped bass (or branzino fillets with skin)
• coarsely ground mixed peppercorns
• 4 tablespoons unsalted butter, divided
• 1/4 cup hazelnuts, coarsely chopped toasted
• 1 tablespoon italian parsley, chopped
• 1 teaspoon lemon peel, finely grated
• lemon wedge

Recipe

• 1 sprinkle fillets with salt and ground peppercorns. melt 1 tablespoon butter in large nonstick skillet over medium-high heat. add fillets, flesh side down. cook until browned, 2 to 3 minutes. turn fillets over; cook until opaque in center, 2 to 3 minutes. transfer to plates; cover to keep warm.
• 2 add hazelnuts to same skillet over medium heat. toast until golden, 1 to 2 minutes. add 3 tablespoons butter and cook until golden, 2 to 3 minutes. season with salt and pepper. divide sauce among fillets; sprinkle with parsley and grated lemon peel. serve with lemon wedges.