Striped Bass With Browned Hazelnut Butter, Lemon, and Parsley

Bon Appetit Feb 2011

• Ready In: 20 mins
• Serves: 4

Ingredients

• 16  ounces  striped bass (or branzino fillets with skin)
•  coarsely ground  mixed peppercorns
• 4  tablespoons unsalted butter, divided
• 1⁄4 cup hazelnuts, coarsely chopped toasted
• 1  tablespoon Italian parsley, chopped
• 1  teaspoon lemon peel, finely grated
•  lemon wedge

Directions

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.
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.