Recipe information
Total Time
20 minutes
Yield
4 Servings
Ingredients
4
4- to 5-ounce striped bass or branzino fillets with skin
Coarsely ground mixed peppercorns
4
tablespoons unsalted butter, divided
1
/4 cup coarsely chopped toasted hazelnuts
1
tablespoon chopped Italian parsley
1
teaspoon finely grated lemon peel
Lemon wedges
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Preparation
Step 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.
Step 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.
Nutrition Per Serving
One serving contains: Calories (kcal) 321.5 %Calories from Fat 53.2 Fat (g) 19.0 Saturated Fat (g) 8.3 Cholesterol (mg) 105.1 Carbohydrates (g) 1.3 Dietary Fiber (g) 0.8 Total Sugars (g) 0.3 Net Carbs (g) 0.6 Protein (g) 34.6 Sodium (mg) 123.9