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Some Famous Mediterranean Fish Dishes

Fish Pilaki

INGREDIENTS

DIRECTIONS

Clean the fish thoroughly, make sure no scales are left on the skin and the head. Cut the fish in round pieces, 3 cm thick and set aside (keep the head).

 

For this recipe, first you will start cooking on stove and later in the oven. Put the oven pen on high heat, pour frying oil and add peppers, carrots, onions and garlic. Stir fry the ingredients for 5 minutes. Melt tomato paste in heated fish broth and add to the oven pen to cook for half an hour. First, take out the ingredients from the pen and place fish pieces in it. Then, pour back them on to fish pieces. Arrange sliced tomatoes, lemons and bay leaves on to the dish. Add salt and peppercorns. Pour white wine and olive oil on top and cook another half hour in preheated oven. Use the upper heat section to caramelize the tomatoes and lemon slices, during the last few minutes.

 

This recipe should be served cold at room temperature. You may refrigerate overnight and serve after the dish reaches to room temperature.

1 kg Akuvatur fish

(Real Dentex, Pink Dentex, Premium Seabream,

Premium Seabass)

3 green pepper, chopped

1 red pepper, chopped

2 carrots, sliced

3 large onions, chopped

2 tomatoes, sliced

1 lemon, sliced

10 pieces peeled garlic

1 table spoon tomato paste

1/2 glass white wine

2 glasses hot fish broth (or water)

1/4 glass olive oil

1/4 frying oil

(such as corn, sun flower or

 soy bean oil)

Sea salt, peppercorn, bay leaves