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Striped Bass with Browned Hazelnut Butter, Lemon, and Parsley
- 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
Directions:View on Bon Appetit
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