Striped Bass with Browned Hazelnut Butter, Lemon, and Parsley

Ingredients

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

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