Ingredients
- 4 firm fish fillets with skin on
- Coarsely ground peppercorns
- 4 tablespoons butter, divided
- ΒΌ cup coarsely chopped toasted hazelnuts
- 1 large tablespoon chopped Italian parsley
- 1 teaspoon finely grated lemon peel
- Lemon wedges
Pan fried fish with hazelnut butter
Method
- Sprinkle fillets with salt and ground peppercorns
- Melt 1 tablespoon butter in large non-stick frying pan 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 pan 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
