4 Servings 20 min Cook
1/2 Cup, chopped Hazelnuts Or Filberts
1 Cloves, minced Garlic
2 Tbsp, drained Capers
12 Oz Cod
2 Tbsp Red Wine Vinegar
1/4 Cup Parsley
2 Tbsp Olive Oil
2 Tbsp Butter
2 Tbsp Water
Finely chop parsley.
Pulse hazelnuts in food processor until finely chopped.
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.
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.
