As befits early January, this recipe from Epicurious is both quick and healthy. I am still slowly developing a taste for fish after years of fear and loathing, and hake is my favourite so far. As a child, my mother always warned me that one day as a grown-up, I would be in a social situation where it would be impolite not to eat fish, so I should try to get used to it. This has yet to turn out to be the case, but a gradual process of peer-pressure from my significant other combined with curiosity has led me down this path. I suspect my dislike of salmon will be eternal, despite this being one of the few fish Irish people seem to actually eat, but I am slowly getting to grips with white fish. This recipe would work with other firm white fish like cod or halibut just as easily. Serves 4.
- 4 pieces hake fillet
- 60g hazelnuts
- 2 tablespoons extra-virgin olive oil
- 1 tablespoons unsalted butter
- 1 garlic clove, finely chopped
- 2 tablespoons red-wine vinegar
- 2 tablespoons water
- 2 tablespoons drained tinned or fresh capers
- 1 small bunch chopped fresh flat leaf parsley
- Finely chop the hazelnuts.
- Dry the hake pieces with kitchen paper and season with salt and pepper.
- Heat the oil in a large frying pan over medium-high heat.
- Saute the fish, turn it once halfway through, until it is golden and cooked through approx
- Transfer to a warmed plate and cover with tinfoil to keep warm.
- Melt the butter in the same frying pan, and add the hazelnuts.
- After 1 minute add the garlic to the hazelnuts and continue to toast until the hazelnuts are golden brown.
- Add the vinegar and water to deglaze the pan.
- Remove from the heat and add the capers and parsley.
- Season, and serve spooned over the hake.