Striped Bass with Browned Hazelnut Butter, Lemon, and Parsley
Pan-seared striped bass fillets served with a rich hazelnut brown butter sauce, brightened with fresh parsley and lemon zest. This elegant dish combines the delicate flavor of fish with nutty, citrusy notes.
Ingredients
- •4 fillets striped bass or branzino fillets with skin
- •2 teaspoons mixed peppercorns
- •4 tablespoons unsalted butter
- •¼ cup coarsely chopped toasted hazelnuts
- •1 tablespoon italian parsley
- •1 teaspoon lemon peel
- •1 lemon lemon
Cooking Instructions
- 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.
6 min
- 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.
5 min
