Hake with Hazelnuts and Capers

Ingredients

• Hazelnuts or filberts

  Nuts

  ½ cup, chopped or 57g

• Garlic

  Raw

  1 cloves, minced or 3g

• Capers

  Canned

  2 tbsp, drained or 18g

• Cod

  Fish, atlantic, raw

  12 oz or 340g

• Red wine vinegar

  2 tbsp or 30g

• Parsley

  Raw

  ¼ cup or 15g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Butter

  Unsalted

  2 tbsp or 28g

• Water

  Plain, clean water

  2 tbsp or 30g

Directions

1. Finely chop parsley.
2. Pulse hazelnuts in food processor until finely chopped.
3. 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.
4. 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.

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