STRIPED BASS WITH BROWNED HAZELNUT BUTTER, LEMON, AND PARSLEY
Provided by Bon Appétit Test Kitchen
Categories Low Cal Dinner Lemon Bass Healthy Hazelnut Parsley Butter Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Sprinkle fillets with salt and ground peppercorns. Melt 1 tablespoon butter in large nonstick skillet over medium-high heat. 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. 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. Serve with lemon wedges.
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Balkrisna Adhikari
balkrisna-a@yahoo.comThis was my first time cooking striped bass, and this recipe made it a breeze. The fish was flaky and delicious, and the hazelnut butter was a perfect complement. I'll definitely be making this again.
ABCZ GAMING
a-g@aol.comThis recipe is a winner! The hazelnut butter was a revelation, and the fish was cooked to perfection. I served it with a side of roasted vegetables and a glass of Chardonnay. It was a perfect meal.
Faaduma Cali
califaaduma2@gmail.comThe hazelnut butter was a bit too rich for me, but the rest of the recipe was great. The fish was cooked perfectly, and the lemon and parsley added a nice brightness. I'll try this again with a different type of nut butter next time.
Jaryiah White
jaryiah.w@hotmail.frYum! This recipe was delicious and easy to follow. The hazelnut butter added a unique flavor to the bass, and the lemon and parsley were a perfect complement. I'll definitely be making this again.
Charlene Sedillo Espinosa
c-e@yahoo.comThis recipe was a bit too complicated for me, but the end result was worth it. The hazelnut butter was a nice touch, and the fish was cooked perfectly. I'll definitely try this again when I have more time.
Tomilola Okinbaloye
tomilola_o56@hotmail.comMeh. The hazelnut butter was too overpowering for my taste. I think I'll stick to traditional lemon butter next time.
Maaz Sarfraz
sarfraz_m@gmail.comAmazing! This recipe is a keeper. The hazelnut butter was the star of the show, and the fish was cooked to perfection. I served it with roasted vegetables and a glass of white wine. Perfect for a special occasion.
Arjun Saud
s88@yahoo.comNot bad! The fish was a bit dry, but the hazelnut butter was surprisingly good. I'll try this again with a different cooking method.
NAKALYOWA AISHAH
aishah_nakalyowa@yahoo.comThis recipe was a hit! The hazelnut butter was a game-changer, adding a unique and delicious flavor to the bass. The fish was cooked perfectly, and the lemon and parsley added a nice touch of freshness. Will definitely be making this again!
Smile Queen
smile-q@hotmail.frThis striped bass recipe with browned hazelnut butter, lemon, and parsley was an absolute delight! The fish was perfectly cooked, and the hazelnut butter added a rich, nutty flavor that complemented the delicate taste of the bass. The lemon and parsl