Hake with hazelnuts, capers and parsley
Hake with hazelnuts, capers, and parsley combines the nutty richness of hazelnuts with the briny notes of capers and fresh parsley, resulting in a flavorful seafood dish. This simple yet elegant recipe features pan-fried hake fillets topped with a fragrant sauce, making it perfect for both special occasions and weeknig
Cook time 20 min
Prep time 10 min
Ingredients:
1/2 cup hazelnuts1 garlic clove
2 tbsp capers
12 oz cod
2 tbsp vinegar
1/4 cup fresh parsley
2 tbsp olive oil
2 tbsp butter
2 tbsp water
Hake with hazelnuts, capers, and parsley is a delicious and nutritious seafood dish that brings out a perfect blend of flavors and textures. This recipe showcases the nutty richness of hazelnuts, the briny burst of capers, and the fresh herbaceous notes of parsley, all complementing the mild and tender hake. It's a delightful recipe for a special dinner yet simple enough for a weeknight meal.
Instructions:
- Preheat your oven to 350°F (175°C).
- Chop the hazelnuts roughly, peel and mince the garlic, rinse and pat dry the capers, and finely chop the parsley.
- Place the chopped hazelnuts on a baking sheet and toast them in the preheated oven for about 5-7 minutes or until they are golden brown and fragrant. Keep an eye on them to avoid burning. Remove and set aside to cool.
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.
- Season the hake fillets with a pinch of salt and pepper on both sides.
- Once the oil is hot, carefully place the hake fillets in the skillet. Cook for 3-4 minutes on each side or until the fish is cooked through and flakes easily with a fork. Remove from the skillet and keep warm.
- In the same skillet, add the remaining tablespoon of olive oil and the butter. Allow the butter to melt and become foamy.
- Add the minced garlic and sauté for about 1 minute until fragrant, but not browned.
- Stir in the capers and cook for another minute.
- Add the vinegar and water to the skillet, stirring to combine. Allow the mixture to simmer for 2-3 minutes to reduce slightly.
- Stir in the toasted hazelnuts and chopped parsley into the skillet. Mix well to ensure the flavors meld together.
- Carefully place the cooked hake fillets back into the skillet, spooning the sauce over the fish to coat evenly.
- Plate the hake fillets and generously spoon the hazelnut, caper, and parsley sauce over the top.
- Serve hot, and enjoy your delicious meal!
This Hake with hazelnuts, capers, and parsley recipe is more than just a meal - it's a culinary experience. The combination of flavors offers a taste that's both refreshing and comforting. With a bit of preparation and the right techniques, you can serve a dish that's sure to impress family and friends. Enjoy your delicious creation!
Hake with hazelnuts, capers and parsley FAQ:
Hake is done cooking when it flakes easily with a fork and appears opaque throughout. Cooking time is generally around 3-4 minutes per side over medium-high heat, but thickness can affect this. Using a food thermometer, the internal temperature should reach 145°F (63°C).
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave, adding a splash of water to keep the fish moist.
Yes, you can substitute hazelnuts with other nuts such as almonds or walnuts. However, keep in mind that the flavor and texture may vary slightly. Toasting the nuts before adding them will enhance their flavor.
For this recipe, white wine vinegar or apple cider vinegar works best due to their mild flavors. Avoid strong vinegars like balsamic, as they may overpower the dish.
This dish pairs well with light sides such as steamed vegetables, a mixed greens salad, or couscous. Simple sides will complement the flavors without overwhelming the palate.
Cooking Tips:
- Toast the hazelnuts: Toast the hazelnuts in a dry skillet over medium heat until they are golden brown and fragrant. This enhances their flavor and adds a delicious crunch to the dish.
- Pat the hake dry: Before cooking, pat the hake fillets dry with paper towels to ensure a nice sear and prevent them from steaming in the pan.
- Do not overcrowd the pan: Cook the hake in batches if necessary to avoid overcrowding the pan. This ensures that each fillet cooks evenly and develops a beautiful golden crust.
- Use fresh parsley: Fresh parsley provides a vibrant and fresh taste that dried parsley cannot replicate. Be sure to chop it finely for the best integration into the dish.
- Balance the flavors: Adjust the amount of vinegar to taste, as it adds acidity and balances the richness of the butter and olive oil in the sauce. Be careful not to overdo it.
- Serve immediately: For the best flavor and texture, serve the hake immediately after cooking, while it is still warm and the flavors are at their peak.
Nutrition Facts
4 ServingsCalories 210kcal
Protein 16g
Carbohydrates 3.14g
Fiber 1.68g
Sugar 0.75g
Fat 22g
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