Striped Bass with Browned Hazelnut Butter, Lemon, and Parsley

Ingredients

• 16 ounce bass fillets with skin
• 0.3 cup hazelnuts toasted coarsely chopped
• 1 teaspoon lemon zest finely grated
• 4 servings lemon wedges 
• 1 tablespoon flat parsley italian chopped
• 4 tablespoons butter unsalted divided
• 4 servings peppercorns mixed

Equipment

• frying pan

Directions

1. Sprinkle fillets with salt and ground peppercorns. Melt 1 tablespoon butter in large nonstick skillet over medium-high heat.
2. Add fillets, flesh side down. Cook until browned, 2 to 3 minutes. Turn fillets over; cook until opaque in center, 2 to 3 minutes.
3. Transfer to plates; cover to keep warm.
4. Add hazelnuts to same skillet over medium heat. Toast until golden, 1 to 2 minutes.
5. 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.
6. Serve with lemon wedges.
7. Per serving: 322 calories, 19 g fat, 1 g fiber
8. Bon Appétit