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Striped Bass with Browned Hazelnut Butter, Lemon, and Parsley


Striped Bass with Browned Hazelnut Butter, Lemon, and Parsley Recipe

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
Directions:
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