Striped Bass with Browned Hazelnut Butter, Lemon, and Parsley
['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']
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 center, 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 3 tablespoons 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.
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