Sea Bass in Paper (Kağıtta Levrek)

Levrek is a popular fish in Turkey all year around since it's farmed intensively. However, wild caught sea bass is exceptionally tastier and highly sought after. Fish fillets steamed in paper bags taste great. At seafood restaurants they are served with crusty bread and big green salad. Any fish can be prepared this way.


























serves 4 people
4 sea bass (or any fish you want) fillets
1 onion, thinly sliced in half moons
4 tomatoes, diced
2-3 green chilies, chopped or one green bell pepper, chopped
1-2 cups chopped mushroom
juice of one lemon
4 bay leaves
1/2 cup chopped fresh dill
salt and pepper
2-3 tbsp olive oil or melted butter
parchment paper

-Saute onion, mushroom and green pepper with olive oil (or butter) in a frying pan on medium heat until soft, approximately for 10 minutes.
-Add tomato, bay leaves, lemon juice, salt and pepper. Cook for another 10 minutes.
-Add dill after turning it off.
-Cut 4 pieces of wax paper approximately 12 in X 24 in (30cm X 60cm). Brush one side with butter and fold pieces into to to make squares. Fold over two open sides to create a pocket.
-Place one fish fillet in each bag. Spoon one of forth of vegetables in each bag. Fold over the open edge to seal the paper bags and place in an ovenproof dish.
-Sprinkle a little bit of water over the bags and bake in a preheated oven at 380F for 20-25 minutes.
-Serve fish immediately with the bags.

Read More

Shrimp Stew (Karides Güveç)

This is a family recipe that I wanted to post here for a long time, but it is so tasty that I usually never have a chance to photograph it. Here we go

serves 6

1 or 2 lb raw, peeled shrimp (use 2 lb if you are having company)
1 onion, finely chopped
4-5 cloves of garlic, finely chopped
3 tbsp olive oil
2 green pepper, chopped
2 red peppers, chopped
sliced white mushroom (use as much as you want)
3-4 tomatoes, diced (if you will use canned diced tomato, put it in a blender)
4 bay leaves
1/2 bunch parsley, finely chopped
1 -2 cups of grated mozzarella cheese
salt and pepper

optional: crushed red pepper flakes


























-Heat oil in a broad pot. Cook onion and garlic until soft.
-Add peppers. Stir for 2 minutes.
-Add mushroom. Cook until almost soft.
-Stir in tomato. If the tomatoes you are using are not very juicy, add some water to barely cover the vegetables and mushroom.
-Cover and cook for 5-8 minutes until tomato is cooked.
-Stir in shrimps. Cover and cook for 5-6 minutes. Not more!
-Add parsley.
-Divide it into individual oven safe soup bowls or souffle dishes, or put the whole stew in a big one. Bake at 350F for 15-20 minutes.
-After 20 minutes cover each with grated mozzarella and bake until golden brown.
-Serve with white rice.

Read More

Oven Baked Fish Pilaki (Fırında Balık Pilâki)

Pilaki is originally a Greek word. I am not sure what it means in Greek, 'plate'?, but in Turkish pilaki refers to a group of dishes that are cooked with onion, garlic, carrot, potato, and parsley in olive oil. We usually cook beans in this style, like "fasülye pilaki" or "barbunya pilaki", yet fish pilaki is another favorite. In my family this dish is usually made with bonito (palamut), yet any fish can be cooked this way. What you see above is talapia.


























3-4 tbsp olive oil
4-6 fish fillets
1 onion, halved and thinly sliced
3-4 garlic cloves, thinly sliced
1 carrot, thinly sliced
1 potato, petite diced
2-3 tomatoes, diced
1/2 bunch parsley, chopped
juice of 1 lemon
1 lemon, thinly sliced
1 tsp sugar
salt&pepper

optional
mushroom
celery root, petite diced

-Heat olive oil. Add onion. Cook until soft.
-Add carrot. Cook for a couple of minutes. (if you are using mushroom, add now)
-Add potato. (if you are using celery root, add now). Cook until vegetables are soft.
-Add tomato, garlic, sugar, salt, and 2 cups of water. Cook until the cooking liquid is almost absorbed. Add half the parsley.
-Spread half of the vegetables on a oven dish. Place the fish on top.
-Cover with the rest of the vegetables.
-Season with black pepper. Pour lemon juice and place lemon slices on top.
-Cover and bake in a preheated oven at 350-370F for 30 minutes or until the fish is tender.
-Sprinkle remaining parsley and serve.

Read More