Striped Bass with Browned Hazelnut Butter, Lemon, and Parsley

Name: Striped Bass with Browned Hazelnut Butter, Lemon, and Parsley
Total time: 11 min
Yield: 4 servings
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

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.

4 servings

11 min

Published October 4, 2025

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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