Balık Sote (Pan-Fried Hake with Tomatoes, Olives and Capers)
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Ingredients
- 600 g hake fillets
- 2 ripe plum tomatoes
- 50 g pitted black olives
- 1 tbsp capers
- 2 garlic cloves
- 2 tbsp olive oil
- 1 lemon, juiced
Nutrition (per serving)
- Calories
- 229 kcal
- Protein
- 27.1 g
- Carbohydrate
- 2.4 g
- of which sugars
- 1.6 g
- Fat
- 11.8 g
- of which saturates
- 1.9 g
- Fibre
- 2.1 g
- Salt
- 0.95 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 large frying pan and cook the garlic cloves for 1 minute until fragrant.
- 2
Add the ripe plum tomatoes, chopped, pitted black olives and capers and cook for 5 minutes until the tomatoes soften.
- 3
Season the hake fillets and nestle them into the pan.
- 4
Cover and cook for 6-8 minutes until the fish is opaque and flakes easily.
- 5
Squeeze over the lemon juice to serve.
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