Hake With Hazelnuts And Capers

• 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

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. Saute fish, turning once, until golden and just cooked through, about 8 minutes total. Transfer to a platter.
3. 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.

hazelnuts, hake fillet, extravirgin olive oil, unsalted butter, garlic, redwine vinegar, water, capers, flatleaf

Taken from www.epicurious.com/recipes/food/views/hake-with-hazelnuts-and-capers-351153 (may not work)