Photo: Ernest Porzi
Striped Bass with Browned Hazelnut Butter, Lemon, and Parsley
7 ingredients
Makes 4 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
115
Calories
1g
Protein
12g
Fat
4g
Carbs
Counts 3 of 5 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Striped Bass | not in our table | 0 |
| Hazelnut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes