Ingredients

• 3/4 cup dry Italian-style breadcrumbs
• 1/2 cup plus 3 tablespoons crushed toasted hazelnuts
• 8 tablespoons chopped fresh Italian parsley
• 4 whole boneless trout
• 4 tablespoons olive oil
• 1/2 cup (1 stick) butter
• 1/4 cup fresh lemon juice
• 2 teaspoons grated lemon peel

Instructions

1. Preheat oven to 350°F. Oil large rimmed baking sheet. Combine breadcrumbs, 1/2cup hazelnuts and 2 tablespoons parsley in medium bowl. Open trout and sprinkle flesh side with salt and pepper. Press hazelnut mixture into flesh side of butterflied fish. Heat 1 tablespoon oil in heavy large nonstick skillet over high heat. Add 1 whole trout, hazelnut side down. Sauté until golden, about 2 minutes. Transfer trout, hazelnut side up, to prepared baking sheet. Repeat with remaining olive oil and trout. Transfer trout to oven and roast until opaque in center, about 5 minutes.
2. Meanwhile, melt butter in same skillet over medium heat and allow to brown. Add 3 tablespoons crushed hazelnuts, 6 tablespoons parsley, lemon juice and 1 teaspoon lemon peel; stir to combine. Season sauce with salt and pepper; pour over fish. Sprinkle with remaining 1 teaspoon lemon peel and serve immediately.