Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Wednesday, February 12, 2014

Poached Mackerel

(Uskumru Buğulama - Istanbul)

Poached  Mackerel
2 Mackerels; discard the guts, wash with cold water and drain
1 small onion, sliced
2-3 parsley stems
1 Bay leaf
2 tbsp + 4-5 tbsp extra virgin olive oil
1 tbsp lemon juice

Cut some parchment paper and spread 2 tbsp olive oil in the middle. Place the parsley stems, Bay leaf and onions. Arrange the fish on top. Season with salt and pepper. Drizzle lemon juice and olive oil as well. Fold the parchment paper over the top and the sides to prevent the juice from leaking out. Place it on the oven tray.

Preheat the oven to 400 F (200 C). Cook for about 20 minutes on the middle rack. Then remove the tray. Be careful when you open the paper due to the steam coming out. Place the fish and the vegetables in a service plate. Serve with the Arugula Salad.



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