Striped Bass With Browned Hazelnut Butter, Lemon, and Parsley
Prep Time: 20 mins
Total Time: 20 mins
About This Recipe
"Bon Appetit Feb 2011"
( or branzino fillets with skin)
coarsely ground mixed peppercorns
unsalted butter, divided
hazelnuts, coarsely chopped toasted
Italian parsley, chopped
lemon peel, finely grated
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.
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Striped Bass With Browned Hazelnut Butter, Lemon, and Parsley (cont.)