Ingredients

• 4 4-to 5-ounce striped bass or branzino fillets with skin
• Coarsely ground mixed peppercorns
• 4 tablespoons unsalted butter, divided
• 1/4 cup coarsely chopped toasted hazelnuts
• 1 tablespoon chopped italian parsley
• 1 teaspoon finely grated lemon peel
• Lemon wedges

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Instructions

1. 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.
2. 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.