Striped Bass With Browned Hazelnut Butter, Lemon, and Parsley |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Bon Appetit Feb 2011 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.
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