Crispy Striped Bass with Hazelnut-Brown Butter Sauce and Fresh Lemon-Parsley Garnish
Delight in the savory flavors of this Crispy Striped Bass, perfectly seared to achieve a golden crust. Complemented by a luxurious Hazelnut-Brown Butter Sauce, this dish is elevated with the zesty brightness of lemon and the fresh vibrancy of parsley. Ideal for a special dinner or a weeknight treat, this recipe captures the essence of gourmet dining right at home. Serve alongside your favorite seasonal vegetables or a light salad for a complete meal that's sure to impress.
4
Servings
150
Calories
7
Ingredients
Ingredients
Striped bass fillets or branzino fillets with skin
16 ounces (skin-on fillets)
Coarsely ground mixed peppercorns
to taste (for seasoning)
Unsalted butter
4 tablespoons (divided)
Hazelnuts
1/4 cup (coarsely chopped and toasted)
Italian parsley
1 tablespoon (chopped)
Lemon peel
1 teaspoon (finely grated)
Lemon wedges
as needed (for serving)
Instructions
1
Begin by seasoning the striped bass fillets with salt and coarsely ground mixed peppercorns on both sides.
2
In a large nonstick skillet, melt 1 tablespoon of butter over medium-high heat. Once hot, place the fish fillets skin-side down in the skillet.
3
Cook the fillets for 2 to 3 minutes, allowing the skin to become crispy and golden. Carefully flip the fillets and cook for an additional 2 to 3 minutes, or until the fish is opaque in the center. Once done, transfer the fillets to plates and cover them to keep warm.
4
In the same skillet, reduce the heat to medium and add the toasted hazelnuts. Toast them for 1 to 2 minutes or until they are golden brown, stirring frequently to prevent burning.
5
Next, add the remaining 3 tablespoons of butter to the skillet. Allow it to cook and brown for 2 to 3 minutes until it develops a nutty aroma and golden color. Stir occasionally to ensure it cooks evenly.
6
Season the browned butter with salt and pepper to taste. Remove from heat.
7
Drizzle the hazelnut-brown butter sauce over the warm fish fillets and generously sprinkle with chopped parsley and grated lemon peel.
8
Serve immediately with fresh lemon wedges on the side for guests to squeeze over their fish.
Nutrition Information
9.5g
Fat
2g
Carbs
11.3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main fish used in this recipe?
The recipe calls for 16 ounces of striped bass fillets or branzino fillets with the skin on.
How many servings does this recipe provide?
This recipe is designed to serve 4 people.
What are the nutritional values per serving?
Each serving contains approximately 150 calories, 9.5g of fat, 2g of carbohydrates, and 11.3g of protein.
How do I achieve a crispy skin on the fish?
Place the fillets skin-side down in a hot nonstick skillet with melted butter and cook for 2 to 3 minutes until golden and crispy.
What type of butter is recommended for the sauce?
The recipe specifies using 4 tablespoons of unsalted butter, divided between cooking the fish and making the sauce.
How do I prepare the hazelnuts?
The hazelnuts should be coarsely chopped and toasted in the skillet for 1 to 2 minutes until golden brown.
What defines a brown butter sauce?
Brown butter is achieved by cooking butter over medium heat for 2 to 3 minutes until it develops a nutty aroma and a golden color.
What garnishes are used for this dish?
The fish is garnished with finely grated lemon peel and chopped Italian parsley.
How do I season the striped bass?
Season both sides of the fillets with salt and coarsely ground mixed peppercorns.
What is the total cooking time for the fish fillets?
The fish takes about 4 to 6 minutes total, cooking for 2-3 minutes per side until opaque in the center.
Can I use a different type of fish?
Yes, if striped bass is unavailable, branzino fillets with skin are an excellent substitute.
What should I serve as a side dish?
This dish pairs well with seasonal vegetables or a light salad.
Do I need to remove the skin before eating?
The skin is cooked until crispy and is intended to be eaten as part of the dish's texture profile.
How much lemon peel is needed?
You will need approximately 1 teaspoon of finely grated lemon peel.
Is this recipe suitable for a healthy diet?
Yes, it is tagged as a healthy meal and is relatively low in carbohydrates and calories.
How do I prevent the hazelnuts from burning?
Stir them frequently while toasting for the 1 to 2 minutes they are in the skillet.
What heat level should I use for the fish?
Start with medium-high heat to sear the fish skin properly.
When should I add the lemon wedges?
Serve the lemon wedges on the side immediately so guests can squeeze fresh juice over the fish.
What kind of parsley is best?
The recipe recommends using Italian parsley for its flavor and vibrant color.
How much hazelnut is required?
You will need 1/4 cup of coarsely chopped hazelnuts.
What equipment is needed?
A large nonstick skillet is the primary tool needed to ensure the fish skin doesn't stick.
Is the hazelnut-brown butter sauce seasoned?
Yes, once the butter is browned, you should season the sauce with salt and pepper to taste.
Does the recipe use salted butter?
No, it specifies unsalted butter to allow better control over the final saltiness of the dish.
Can this be prepared as a weeknight dinner?
Absolutely, the quick cooking time and simple steps make it ideal for both special occasions and weeknights.
What is the texture of the finished fish?
The fish should have a crispy golden crust on the outside and be tender and opaque in the center.
How do I keep the fish warm while making the sauce?
Transfer the cooked fillets to plates and cover them while you prepare the hazelnut-brown butter sauce in the same skillet.
What are the main flavor profiles of this dish?
The dish features savory, nutty, and zesty flavors from the butter, toasted hazelnuts, and lemon.
How much parsley is used?
One tablespoon of chopped Italian parsley is used for the garnish.
Should the heat be adjusted when making the sauce?
Yes, reduce the heat to medium after removing the fish to toast the hazelnuts and brown the butter safely.
Is this recipe considered gourmet?
Yes, the combination of brown butter, toasted hazelnuts, and fresh garnishes gives it a gourmet restaurant quality.