Striped Bass with Browned Hazelnut Butter, Lemon, and Parsley

Name: Striped Bass with Browned Hazelnut Butter, Lemon, and Parsley
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 454 grams striped bass or branzino fillets with skin; 59 milliliters coarsely chopped toasted hazelnuts; 4 servings Lemon wedges; 1 Tbsp chopped italian parsley; 4 Tbsps unsalted butter, divided; 4 servings Coarsely ground mixed peppercorns

Striped Bass with Browned Hazelnut Butter, Lemon, and Parsley might be just the main course you are searching for. One portion of this dish contains around 21g of protein, 19g of fat, and a total of 260 calories. This recipe serves 4. Head to the store and pick up lemon wedges, coarsely ground peppercorns, butter, and a few other things to make it today. To use up the lemon wedges you could follow this main course with the Rolled Baklava as a dessert. It is a good option if you're following a gluten free, primal, fodmap friendly, and pescatarian diet. From preparation to the plate, this recipe takes approximately 20 minutes.

Instructions

Sprinkle fillets with salt and ground peppercorns. Melt 1 tablespoon butter in large nonstick skillet over medium-high heat.

Ingredients you will need

Peppercorns

Butter

Salt

Equipment you will use

Frying Pan

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.

Ingredients you will need

Hazelnuts

Toast

Equipment you will use

Frying Pan

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.

Ingredients you will need

Salt And Pepper