Barbecued fish

Barbecued fish

Kağıtta lüfer

By
From
Turkish Fire
Serves
2
Photographer
Alicia Taylor

Ingredients

Quantity Ingredient
2 whole tailor, or any other white-fleshed fish of your liking
2 tomatoes, peeled and sliced, (see note)
2 garlic cloves, sliced
2 long green chillies, chopped
1 lemon, peeled, seeded and chopped
15g finely chopped flat-leaf parsley
2 bay leaves
100g butter, chopped
Rocket salad, to serve

Method

  1. Fire up your barbecue and bring it to a medium heat.
  2. Clean and gut the fish, then rinse with cold water.
  3. Take two sheets of foil or baking paper, each about 40 cm square, and lay a quarter of the tomato slices on each. Place a fish on top of each. Season each fish with sea salt and freshly ground black pepper, then cover with the remaining tomato slices. Top each fish with the garlic, chilli, lemon, parsley and a bay leaf. Dot with the butter, then wrap up each fish, making airtight parcels.
  4. Place the fish parcels on the barbecue and cook for about 25 minutes, or until the fish flakes easily when tested with a fork.
  5. Serve immediately, with rocket salad.

Note

  • To peel tomatoes, use a sharp knife to cut a cross into the bottom of each tomato. Place in a heatproof bowl and cover with boiling water. Leave for 30 seconds, then transfer to cold water and peel the skin away from the cross.
Tags:
Turkish
Fire
Sevtap
Yuce
Turkey
European
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