Turkey is surrounded by the Aegean, Mediterranean and Black Sea and we get a good variety of fish. Generally, fish is bought very fresh, straight off the boats or from the fish markets. When it comes to cooking fish, Turks are purists and they don’t do much to it; you wouldn’t see any sauce around the fish served at home. Grilled fish is mostly served with a little dash of olive oil, grilled vegetables and fresh green salad with sliced red onions by the side. I love the simplicity of this baked salmon recipe, yet it is packed with flavor. The sweetness of the onions and red peppers go very well with the tangy lemon taste and their marriage works heavenly with the baked salmon.
Preparation time: 15 minutes Cooking time: 25-30 minutes
500gr/1 1/4lb salmon fillets
1 onion, halved and thinly sliced
1 small pointy red pepper (or bell pepper), sliced
4 slices of lemon
30ml/2 tablespoons olive oil
Salt and ground black pepper to taste
Preheat the oven to 180C/350F/Gas 4
In a heavy pan, heat the olive oil. Stir in the onions and red peppers and cook until soft (for about 5 minutes). Season with salt and pepper and leave to cool.
Spread the foil (that is large enough to enclose all the fish) on a baking tray and place the salmon fillets on it. Spread the sautéed onions and red peppers on the fillets evenly. Place a slice of lemon on each fillet, season with salt and ground black pepper. Wrap the foil to make into a packet by pulling up the sides and pinching the edges tightly, leaving a little room for the steam to escape. Place the tray in the preheated oven for about 20-25 minutes (please refer to cooking instructions at the packaging as cooking time may vary with the size of the fish).
Once cooked, open up the packet, and serve the salmon hot with the onion, red pepper and lemon garnish. A green salad with lemon & olive oil dressing or steamed vegetables of your choice would go well with this dish.
Enjoy, Afiyet Olsun!