Striped Bass with Browned Hazelnut Butter, Lemon, and Parsley

Ingredients

• Lemon peel

  Raw

  1 tsp or 2g

• Butter

  Unsalted

  4 tbsp or 57g

• Peppercorn

  Whole peppercorns, black

  1 tsp or 2g

• Bass

  Fish, striped, raw

  4 fillet or 636g

• Hazelnuts or filberts

  Nuts

  ¼ cup, chopped or 29g

• Lemons

  Raw, with peel

  ⁵⁄₁₆ fruit without seeds or 32g

• Parsley

  Raw

  1 tbsp or 4g

Directions

1. Sprinkle fillets with salt and ground peppercorns. Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add fillets, flesh side down, and cook until browned, about 2 to 3 minutes. Turn fillets over and cook until opaque in the center, another 2 to 3 minutes. Transfer to plates and cover to keep warm.
2. Add hazelnuts to the same skillet over medium heat. Toast until golden, about 1 to 2 minutes. Add the remaining 3 tablespoons of butter and cook until golden, about 2 to 3 minutes. Season with salt and pepper. Divide the sauce among the fillets, sprinkle with parsley and grated lemon peel, and serve with lemon wedges.

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