Fish with Carrots Enveloped in Paper
(Kagitta Havuclu Balik Dolmasi)
1 Gilt-Gead Bream, Whiting, Silver Hake or any kind of white meat fish you like*, gutted, washed with cold water
Romaine leaf, parsley and dill stems
3 tbsp extra virgin olive oil
5-6 lemon slices
1 medium size onion, sliced
1 medium size carrot, peeled, grated
3-5 garlic cloves, peeled, sliced
1 tsp lemon zest
1 tsp oregano
2 Bay leaves
1 tsp Peppercorn
Season the inside and outside of the fish with salt, pepper. Spread the olive oil all over the surface of the fish. Place the Romain leaf on a piece of parchment paper. Arrange the parsley and dill stems on it. Place the fish on top. Toss all the filling ingredients and fill the inside of the fish. Place the lemon slices on top. Fold the parchment paper over the top and the sides to prevent the juice from leaking out. Place on the oven tray.
Preheat the oven to 450 F (230 C). Cook for about 30 minutes on the middle rack. Then remove the tray out of the oven, wait 2-3 minutes and open up the parchment paper. Discard the Bay leaves. Serve while still warm with the lemon wedges.
* If you can't find whole fish, buy two fillets and fill in between them.
- Turkish-style Fried Calamari, Arugula Salad, Fava and Tahini Helva in the Oven.