Mackerel pilaki

Mackerel pilaki

By
From
Eat Istanbul
Serves
4
Photographer
David Loftus

This is one of my favourite ways of cooking mackerel, grey mullet or even sardines and you find it all over Turkey in both homes and restaurants.

Ingredients

Quantity Ingredient
6 tablespoons extra virgin olive oil
2 red onions, peeled and diced
2 garlic cloves, peeled and thinly sliced
1 carrot, peeled and diced
3 fresh bay leaves
1 teaspoon dried oregano
2 tablespoons fresh flat-leaf parsley, finely chopped, including stems
2 potatoes, peeled and diced
2 tomatoes, peeled and diced
1 emon, thinly sliced
4 whole mackerel, cleaned
sea salt
freshly ground black pepper

To serve

Quantity Ingredient
2 tablespoons fresh flat-leaf parsley leaves, finely chopped

Method

  1. Preheat the oven to 200˚C. Heat half the olive oil in a large frying pan over medium heat and sauté the onions, garlic, carrot, bay leaves, oregano and parsley for 8–10 minutes until softened, stirring occasionally. Add the potatoes, tomatoes and about 200ml cold water, stir well and cook for 8–10 minutes.
  2. Place the lemon slices on the bottom of a baking dish, lay the mackerel on top and season generously with sea salt and freshly ground black pepper. Spoon the vegetable mixture around the fish and drizzle with the remaining olive oil.
  3. Bake in the preheated oven for 20–30 minutes or until the fish is tender and the vegetables have begun to blacken a bit. Leave to cool before serving warm or even cold, sprinkled with the parsley.
Tags:
Istanbul
Turkey
Turkish food
Middle Eastern
Andy Harris
David Loftus
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