Hake with Hazelnuts and Capers Recipe

Hake with Hazelnuts and Capers Recipe

  • 1/2 cup hazelnuts
  • 4 (6-ounces) pieces hake fillet
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons unsalted butter
  • 1 garlic clove, finely chopped
  • 2 tablespoons red-wine vinegar
  • 2 tablespoons water
  • 2 tablespoons drained bottled small (nonpareil) capers
  • 1/4 cup chopped flat-leaf parsley
  1. Pulse hazelnuts in food processor until finely chopped.
  2. Pat fish dry and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat oil in a large heavy skillet over medium-high heat until it shimmers. Sauté fish, turning once, until golden and just cooked through, about 8 minutes total. Transfer to a platter.
  3. Melt butter in skillet, then sauté hazelnuts with garlic until nuts are golden brown, 1 to 2 minutes. Add vinegar and water, scraping up any brown bits, then remove from heat and stir in capers and parsley. Season with salt and pepper, then spoon over fish.
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