Striped Bass With Browned Hazelnut Butter, Lemon, And Parsley
- 4 4-to 5-ounce striped bass or branzino fillets with skin
- Coarsely ground mixed peppercorns
- 4 tablespoons unsalted butter, divided
- 1/4 cup coarsely chopped toasted hazelnuts
- 1 tablespoon chopped italian parsley
- 1 teaspoon finely grated lemon peel
- Lemon wedges
- 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.
- 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.
bass, unsalted butter, hazelnuts, italian parsley, lemon peel, lemon wedges
Taken from www.epicurious.com/recipes/food/views/striped-bass-with-browned-hazelnut-butter-lemon-and-parsley-363652 (may not work)