Turkish fish
1 kg of trout (you can use sea bass)
2 lemons
4 onions
ground black pepper
1 bay leaf
4 tomatoes
1 tablespoon of vegetable oil
1 bunch of finely chopped parsley
Salt
Separate the fillet from the bones, rinse and dry on a plate. Squeeze the juice of one lemon, mix it with salt, pour in the fish and leave to marinate for 30 minutes. Finely chop 2 onions, squeeze the juice from the second lemon. Pour 1 liter of water into the pan, add onion, lemon juice, bay leaf to it and boil for 30 minutes. Add fish, boil for another 15 minutes. Cut the remaining 2 onions and fry them in oil until golden brown. Put trout in a fireproof dish, put fried onion with leftovers on it, chopped tomatoes, sprinkle with salt and black pepper and put to bake at 210 degrees for 12 minutes. Sprinkle with parsley before serving.
1 kg of trout (you can use sea bass)
2 lemons
4 onions
ground black pepper
1 bay leaf
4 tomatoes
1 tablespoon of vegetable oil
1 bunch of finely chopped parsley
Salt
Separate the fillet from the bones, rinse and dry on a plate. Squeeze the juice of one lemon, mix it with salt, pour in the fish and leave to marinate for 30 minutes. Finely chop 2 onions, squeeze the juice from the second lemon. Pour 1 liter of water into the pan, add onion, lemon juice, bay leaf to it and boil for 30 minutes. Add fish, boil for another 15 minutes. Cut the remaining 2 onions and fry them in oil until golden brown. Put trout in a fireproof dish, put fried onion with leftovers on it, chopped tomatoes, sprinkle with salt and black pepper and put to bake at 210 degrees for 12 minutes. Sprinkle with parsley before serving.
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