HAKE w/HAZELNUTS & CAPERS

By BobD

Ingredients

• 4 SERVINGS
• 1/2 cup hazelnuts
• 4 (6-oz) 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

Preparation

Step 1

Pulse hazelnuts in food processor until finely chopped.

Pat fish dry and season with 1/2 tsp salt and 1/4 tsp pepper.

Heat oil in a large heavy skillet over medium-high heat until it shimmers.

Saute fish, turning once, until golden and just cooked through, about 8 minutes total. Transfer to a platter.

Melt butter in skillet, then saute 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.