- Fish Spatula: Essential tool for flipping fish fillets without damage, ensuring perfect browning.
- Non-Stick Skillet or Frying Pan: For cooking the hazelnut butter and achieving an even brown on both sides of the fish.
- Measuring Cups & Spoons: For precise measurement of ingredients, ensuring the recipe's balance is maintained.
- Lemon Squeezer or Citrus Juicer: To extract lemon juice efficiently for flavoring.
- Mixing Bowls: Ideal for combining hazelnut butter with other components and herbs like parsley.
- Fish Fillet Bones Remover (optional): For easier cleanup after filleting the fish, used in a safe manner.
- Airtight Container: To store leftover ingredients or prepped items such as hazelnut butter with other components if necessary.
- Kitchen Scale: For weighing fish to ensure precise portion control and cooking times.
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
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
About