Spanish Mackerel and Olive Saute

This dish with cherry tomatoes and black olives pairs well with a glass of wine.

Cooking time

20 minutes

Calories

117kcal

Sodium

0.5g

Nutrition facts are for one serving.

Ingredients(Servings: 2)

Directions

Cut the Spanish mackerel into bite-size pieces and lightly coat with flour, then gently pat away any excess flour.
Remove olives pits and slice into halves or quarters. Cut the pickle into 5 mm (1/5 in.) cubes and the tomatoes into quarters.
Place the olive oil and garlic into a fry pan, heat until fragrant then cook (1) over medium heat. Once cooked to golden on one side, turn over and cook to golden on the other side as well, then serve onto dishes.
Place (2) into the same fry pan and lightly saute. Add in the soy sauce and lemon juice, quickly saute all together, then serve on top of (3).

Cooking Basics

Garlic - mincing

Remove the skin of the garlic clove, and cut vertically in half. Then remove the core, slice thinly cut-side down without cutting as far as the base part, and lay the knife flat and insert horizontal cuts. Finally, mince from end to end.