Difficulty: Intermediate Preparation Time: 10min
Yields: 4 Servings Total Time: 20min
4, 6 oz striped Bass Fillets, skin on and scales off
Peppercorns, coarsely ground
4 tbsp. Unsalted Butter, divided
1/4 cup Hazlenuts, coarsely chopped and toasted
1 tbsp. Italian Parsley, chopped
1 tsp. Lemon Peel, finely grated
2 tbsp. Capers, drained and chopped
Sprinkle fillets with salt and ground peppercorns on the flesh side. Melt 1 tbsp. butter in large nonstick skillet over medium-high heat. Add fillets, skin side down making sure to press on the fish with your spatula while it is cooking. Cook until browned-skin should be crispy at this point, 2 to 3 minutes. Turn fillets over; cook until opaque in center and slightly browned, 2 to 3 minutes. Transfer to plates; cover to keep warm. This striped bass with capers and hazelnut brown butter recipe will make your taste buds tingle with flavor.
Add hazelnuts to same skillet over medium heat. Keep chopped hazelnuts constantly moving in the pan to avoid scorching them. Toast until golden, 1 to 2 minutes. Add 3 tbsp. butter and cook until golden brown- keep moving the pan in a swirling motion as not to burn the milk solids in the butter, 2 to 3 minutes, add the capers. Season with salt and pepper. Plate fish skin side up-divide sauce among fillets; sprinkle with parsley and grated lemon peel. Finish each fillet with some fresh squeezed lemon juice to taste.