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Hake with Hazelnuts and Capers

Hake with Hazelnuts and Capers

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1/2 cup hazelnuts
4 (6-ounces) pieces hake fillet
2 tbsp evoo
2 tbsp unsalted butter
1 garlic clove, finely chopped
2 tbsp red-wine vinegar
2 tbsp water
2 tbsp drained bottled small (nonpareil) capers
1/4 cup chopped flat-leaf parsley


Pulse hazelnuts in food processor until finely chopped.
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. Saute fish, turning once, until golden and just cooked through, about 8 minutes total. Transfer to a platter.
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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