Striped Bass with Browned Hazelnut Butter, Lemon and Parsley - Northern Michigan's News Leader

Striped Bass with Browned Hazelnut Butter, Lemon and Parsley

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4 (4-5oz) Striped bass or branzino fillets with skin
  Coarsely ground mixed peppercorns
4 tbs Unsalted butter, divided
1/4 cup Coarsely chopped hazelnuts
1 tbs Chopped Italian parsley
1 tsp Finely grated lemon peel
  Lemon wedges
Sprinkle fillets with salt and ground peppercorns. Melt one tablespoon butter in large nonstick skillet over medium-high heat. Add fillets, flesh side down. Cook until browned, 2-3 minutes. Turn fillets over; cook until opaque in center, 2-3 minutes. Transfer to plates; cover to keep warm.

Add hazelnuts to same skillet over medium heat. Toast until golden; 1-2 minutes. Add 3 tablespoons butter and cook until golden, 2-3 minutes. Season with salt and pepper. Divide sauce among fillets; sprinkle with parsley and grated lemon peel. Serve with lemon wedges.