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.
Recipe information
Total Time
20 min
Yield
Makes 4 servings
Ingredients
Preparation
Step 1
Pulse hazelnuts in food processor until finely chopped.
Step 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.
Step 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.
