Name: Trout with Hazelnuts, Lemon and Parsley Brown Butter
Yield: Makes 4 servings
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

"I’ve never been much of a fish lover, but on a trip to New York, I ordered the hazelnut-crusted trout at Tribeca Grill," writes Corrie Reid of Stafford, Texas. "It was by far the best fish I’ve ever had, and the sauce served with it was just heavenly."

To crush the toasted nuts, seal them in a plastic bag, and pound with a rolling pin.

Recipe notes

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