Combine flour, paprika, salt and pepper. Coat fillets with seasoned flour. In large skillet, saute fillets in 1/2 cup butter, using butter as needed. Remove fish; keep warm. Add 1/4 cup butter and the hazelnuts to skillet; saute until lightly browned. Stir in lemon juice and parsley. Heat to serving temperature and pour over fish.

Hazelnut Industry and The Hazelnut Marketing Board