Striped Bass With Browned Hazelnut Butter, Lemon, and Parsley
"Bon Appetit Feb 2011"
- Ready In:
- 20mins
- Ingredients:
- 7
- Serves:
-
4
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
- 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.
- 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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Reviews
-
I made this recipe for a quick dinner. It was delicious! The only change I made was that I sautéed some sliced shallots in butter and mixed it with the chopped browned nuts at the last minuite into the topping. it will make this again.
RECIPE SUBMITTED BY
Queen Dana
United States
I love trying new dishes. For me, food is a way of experiencing the world without leaving my home, and I'm hoping that as my two sons get older that I can convince them to come with me on my culinary adventures.
