Striped Bass with Browned Hazelnut Butter, Lemon, and Parsley

Striped Bass with Browned Hazelnut Butter, Lemon, and Parsley
Photo by José Picayo

Ingredients

  • 1 tablespoon italian parsley
  • Coarsely ground mixed peppercorns
  • lemon wedges
  • 4 4-to 5-ounce striped bass or branzino fillets with skin
  • ¼ cup toasted hazelnuts
  • 1 lemon
  • 4 tablespoons unsalted butter

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. Ad...

View full recipe at Epicurious

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