I love poaching fish with layers of vegetables in a little water and olive oil; this method of cooking is called “bugulama” (steamed) in Turkish cuisine. This way of cooking is not only healthy but also very delicious and easy to make. This recipe is also gluten-free.
I used sea bass fillets in my recipe but any fillets of white fish, as well as sardines and anchovies would work here (if you like anchovies, you may also enjoy my Poached anchovies or anchovy stew with vegetables; Hamsi Bugulama recipe at this link). Tomatoes, onions and green bell or pointy peppers add a lovely, clean flavor in their own juice. Slices of lemon and parsley also add a delicious, refreshing taste to this all in one pot, healthy dish, packed with flavor.
I hope you enjoy this delicious and easy Seabass Stew, Balik Bugulama. You can serve steamed potatoes or this delicious baked potatoes, peppers, red onion and olives with cumin and red pepper flakes by the side.
- 4 fillets of sea bass – or any other white fish of your choice-
- 1 red onion onion, quartered and thinly sliced
- 3 cloves of garlic, crushed and finely chopped
- 3 medium tomatoes, quartered and thinly sliced
- 2 green bell peppers or pointy peppers, deseeded and sliced in stripes
- 15 ml / 1 tbsp. lemon juice
- 1 lemon, sliced thinly
- 4 fl. oz./ ½ cup water
- 60 ml / 4 tbsp. olive oil
- Salt and ground black pepper to taste
- 5ml/1 tsp red pepper flakes – optional to serve
- Handful of flat leaf parsley, coarsely chopped – to decorate
- Heat olive oil in a large, heavy pan. Stir in the chopped onions and peppers. Sauté until soft, for 3-4 minutes. Add the chopped garlic, lemon juice and water. Cover and cook over medium to low heat another 5 minutes. Turn the heat off.
- Place the fish fillets over the cooked vegetables. Spread the sliced tomatoes and lemon over the fish. Season with salt and freshly ground black pepper.
- Cover and cook over medium to low heat for 8 to 10 minutes (please check the cooking time required for the fish of your choice at its packaging, take care not to overcook the fish.)
- Once cooked, sprinkle the chopped parsley over and serve hot. You can serve steamed potatoes or this delicious baked potatoes, peppers, red onion and olives with cumin and red pepper flakes at my blog, by the side.
So Good to be Back Home
I hope you all had a wonderful summer; for us, it really was so good to be back home, Turkey. I was in Istanbul, the city that makes my heart beats fast. Seeing my favorite sights like the Hagia Sophia and catching up with family and friends were the highlights, precious times. And not to forget the glorious Turkish food! We also spent time in Bodrum, at the southern coast; magical bays, gorgeous turquoise sea, warm, friendly folks; it was a very memorable, special holiday.
My Turkish Cookery Course at JAU University, Amman – Jordan in September
I am delighted to be returning to Amman, Jordan to teach a 3 day Turkish Cookery Course from September 27th through 29th, 2016. We will be covering a feast of 14 classic Turkish recipes during our course. I greatly look forward to sharing delicious Turkish cuisine with food lovers again in Amman. Here’s the course details if you can join us.