Striped Bass with Browned Hazelnut Butter, Lemon, and ParsleyJosé Picayo
Recipe information
Total Time
20 minutes
Yield
Makes 4 servings
Ingredients
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
Preparation
Step 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.
Step 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.
Nutrition Per Serving
Per serving: 322 calories
19 g fat
1 g fiber
#### Nutritional analysis provided by Bon Appétit
