Hake with Hazelnuts and Capers |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Hake, like cod, is mild in flavor yet meaty in texture. Here, it embraces the crunch of sautéed hazelnuts, whose richness is offset by fresh parsley and briny capers. Ingredients:
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 |
Directions:
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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