Pan-Fried Skate & Hazelnut

A really fun tapa (maybe from Melbourne's Movida?). Just plop it in the middle of a table and let your guests dig in.

1 kg skinless skate

flour to coat

EVOO

butter

capers

175 gr of roughly chopped hazelnuts

parsley

maldon sea salt

juice of two lemons (or less depending on taste)

1 lemon cut into wedges

1. preheat oven 180 degrees
2. lightly coat fish with flour and salt
3. heat EVOO, fry skate until golden all over, about a minute each side
4. season with salt while cooking
5. put pan in oven for 8 minutes until cooked through
6. transfer fish to a warm plate, cover with paper towel
7. remove remaining oil from pan, turn up heat and reduce the lemon juice a bit scraping all the goodness from the pan, poor over fish, sprinkle parsley over the whole lot and serve with lemon wedges on the side