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Striped Bass with Browned Hazelnut Butter, Lemon, and Parsley

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This elegant pan-fried striped bass dish is a masterclass in balancing textures and delicate flavours. The firm, white flesh of the fish is perfectly complemented by the crunch of toasted hazelnuts and a rich, golden butter sauce. It is a sophisticated choice for a weekday dinner or a weekend dinner party, offering a restaurant-quality finish with very little effort in the kitchen.

As a healthy, protein-rich main course, this recipe relies on fresh, seasonal ingredients to shine. The addition of bright lemon zest and flat-leaf parsley cuts through the richness of the browned butter, creating a beautifully balanced plate. Serve it simply with steamed green beans or crushed new potatoes to soak up every drop of the fragrant nut butter sauce.

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Ingredients for Striped Bass with Browned Hazelnut Butter, Lemon, and Parsley

  • 4 4-to 140g striped bass or branzino fillets with skin

  • Coarsely ground mixed peppercorns

  • 4 tablespoons unsalted butter, divided

  • 60g coarsely chopped toasted hazelnuts

  • 1 tablespoon chopped italian parsley

  • 1 teaspoon finely grated lemon peel

  • Lemon wedges

How to make Striped Bass with Browned Hazelnut Butter, Lemon, and Parsley

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 centre, 2 to 3 minutes. Transfer to plates; cover to keep warm.

Add hazelnuts to same skillet over medium heat. Toast until golden, 1 to 2 minutes. Add 45ml 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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