Okra and Fish Stew
(Balıklı Bamya - Aegean Region)
200 g Haddock fillet, cut in medium sized
375 g (drained weight) okra, canned, rinsed
2-3 green onion, sliced
2 medium sized tomato, peeled, diced
1 small cubanelle pepper, discard the seeds, cut in bite size
1-2 garlic cloves, sliced
1 Bay leaf
1-2 tbsp lemon juice
1/4 cup extra virgin olive oil (half for cooking, half for later)
2 tbsp parsley, chopped
Oil the casserole dish and place the fish pieces in it. Toss the rest of the ingredients and spread all over the fish.
Preheat the oven to 400F (200 C) and bake for about 45-50 minutes. Discard the Bay leaf. Pour the remaining olive oil over the top. Serve while it is still hot or chilled.