Name: Striped Bass with Browned Hazelnut Butter, Lemon, and Parsley
Prep time: 20 minutes
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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