Balık Pilaki (White Fish in Olive Oil with Potatoes and Carrots)
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Ingredients
- 500 g white fish fillets (such as pollock)
- 300 g waxy potatoes
- 2 carrots, sliced
- 1 onion, finely sliced
- 2 garlic cloves
- 60 ml olive oil
- 1 lemon, juiced
- 2 tbsp flat-leaf parsley, chopped
Nutrition (per serving)
- Calories
- 322 kcal
- Protein
- 25.9 g
- Carbohydrate
- 19.1 g
- of which sugars
- 5.6 g
- Fat
- 15.2 g
- of which saturates
- 2.2 g
- Fibre
- 4.2 g
- Salt
- 0.34 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a wide pan and cook the onion, garlic cloves and carrots for 8 minutes until starting to soften.
- 2
Add the waxy potatoes and 200ml water, cover and simmer for 15 minutes until almost tender.
- 3
Lay the white fish fillets on top, cover, and cook for a further 8-10 minutes until the fish is opaque and flakes easily and the potatoes are tender.
- 4
Take off the heat and leave to cool to room temperature, or serve warm.
- 5
Stir in the lemon juice and scatter with flat-leaf parsley to serve.
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