Trout with Hazelnuts, Lemon and Parsley Brown Butter

• 3/4 cup dry Italian-style breadcrumbs
• 1/2 cup plus 3 tablespoons crushed toasted hazelnuts
• 8 tablespoons chopped fresh Italian parsley
• 4 whole boneless trout
• 4 tablespoons olive oil
• 1/2 cup (1 stick) butter
• 1/4 cup fresh lemon juice
• 2 teaspoons grated lemon peel

1. Preheat oven to 350F.
2. Oil large rimmed baking sheet.
3. Combine breadcrumbs, 1/2cup hazelnuts and 2 tablespoons parsley in medium bowl.
4. Open trout and sprinkle flesh side with salt and pepper.
5. Press hazelnut mixture into flesh side of butterflied fish.
6. Heat 1 tablespoon oil in heavy large nonstick skillet over high heat.
7. Add 1 whole trout, hazelnut side down.
8. Saute until golden, about 2 minutes.
9. Transfer trout, hazelnut side up, to prepared baking sheet.
10. Repeat with remaining olive oil and trout.
11. Transfer trout to oven and roast until opaque in center, about 5 minutes.
12. Meanwhile, melt butter in same skillet over medium heat and allow to brown.
13. Add 3 tablespoons crushed hazelnuts, 6 tablespoons parsley, lemon juice and 1 teaspoon lemon peel; stir to combine.
14. Season sauce with salt and pepper; pour over fish.
15. Sprinkle with remaining 1 teaspoon lemon peel and serve immediately.

breadcrumbs, hazelnuts, fresh italian parsley, trout, olive oil, butter, lemon juice

Taken from www.epicurious.com/recipes/food/views/trout-with-hazelnuts-lemon-and-parsley-brown-butter-104065 (may not work)