Trout with Hazelnuts, Lemon and Parsley Brown Butter

1. 1

   Preheat oven to 350F.

2. 2

   Oil large rimmed baking sheet.

3. 3

   Combine breadcrumbs, 1/2cup hazelnuts and 2 tablespoons parsley in medium bowl.

4. 4

   Open trout and sprinkle flesh side with salt and pepper.

5. 5

   Press hazelnut mixture into flesh side of butterflied fish.

6. 6

   Heat 1 tablespoon oil in heavy large nonstick skillet over high heat.

7. 7

   Add 1 whole trout, hazelnut side down.

8. 8

   Saute until golden, about 2 minutes.

9. 9

   Transfer trout, hazelnut side up, to prepared baking sheet.

10. 10

    Repeat with remaining olive oil and trout.

11. 11

    Transfer trout to oven and roast until opaque in center, about 5 minutes.

12. 12

    Meanwhile, melt butter in same skillet over medium heat and allow to brown.

13. 13

    Add 3 tablespoons crushed hazelnuts, 6 tablespoons parsley, lemon juice and 1 teaspoon lemon peel; stir to combine.

14. 14

    Season sauce with salt and pepper; pour over fish.

15. 15

    Sprinkle with remaining 1 teaspoon lemon peel and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.