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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
Directions:View on Epicurious
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