Difficulty: Intermediate Preparation Time: 10min
Yields: 4 Servings Total Time: 20min
Ingredients
4, 6 oz striped Bass Fillets, skin on and scales off
Peppercorns, coarsely ground
Kosher Salt
4 tbsp. Unsalted Butter, divided
1/4 cup Hazlenuts, coarsely chopped and toasted
1 tbsp. Italian Parsley, chopped
1 tsp. Lemon Peel, finely grated
Lemon wedges
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.
Procedure:
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.