our latest fish at home meal was another great success!!
…and we managed to use up some of the freezer food to boot!
sole meuniere has always been one of erim’s all-time favorite dishes to order. the girls like it too; i mean really, what’s not to like- delicious fish and a ton of butter 🙂
but cooking a traditional sole meuniere at home has always felt a little daunting, a little decadent.
so, i started digging around to find a version that might be even just a little bit lighter; both in terms of process and product. this simplified oven version turned out to be perfect. it was also a huge relief to be prepping the fish for the oven since i also realized that i didn’t have a skillet large enough to hold the whole fish- so the classical stovetop version would have literally been impossible.
you only need a few basic ingredients and the cooking time is short too. we also made a lovely green salad, some roasted new potatoes, and some fresh grilled baby zucchinis for a simple, satisfying spring dinner…
2 dover sole fillets (feeds 2-4 people depending on age and size)
1 tablespoon finely chopped fresh parsley
2 tablespoons butter
sea salt and ground black pepper to taste
1 lemon, sliced into thin rounds
preheat oven to 180 degress celsius
line a rimmed baking sheet with parchment paper
place clean fillets onto baking sheet
season with salt and pepper to taste
sprinkle chopped parsley and small pats of butter on top of fish
place 2-3 lemon slices on top of each fillet
squeeze juice of any remaining lemon slices onto fish
bake for 10-12 minutes- fish should be light and flaky
transfer to serving dish and serve immediately
this recipe was adapted from andrea beaman’s life is delicious
so, this was one of our best self-isolation meals yet!
our fish dinner this week is based on a loose interpretation of my paternal grandmother’s favorite method of preparing a smell-free, hassle-free fish dinner.
when i was growing up, cooking fish at home in istanbul was something my grandmother never really loved to do. at the time, refrigeration options were less advanced and less available, so the fish sold at the fish monger was generally fresh off the boat. most of the fish native to the seas near istanbul taste best either grilled (hard to do in a small apartment with a tiny balcony- and remember no gas grills back then either) or deep fried. while deep frying was an option it was smelly and, honestly, generally ended up making a pretty big mess in the kitchen.
and so, my grandmother perfected the art of fish in the oven!
fresh fillets of white fish are cooked together with potatoes, onions and tomatoes making the dish a whole meal in and of itself… pair it with a fresh green salad and maybe a glass of wine and, voila! dinner is served 🙂
3 medium sized potatoes-peeled and sliced in thin rounds
3 green peppers-sliced in rounds
1 large onion-also sliced in rounds
2 cloves garlic-chopped
salt and pepper to taste
2 tablespoons olive oil
6 medium sized fillets of white fish
we used a fish called “mezgit”; “whiting” in english it is from the cod family
preheat oven to 200 degrees celsius
spread olive oil in the bottom of a shallow oven proof baking dish
layer potatoes, peppers, onions, garlic and fish in the dish
spread tomatoes on top of layers and garnish with parsley
season as desired with salt, pepper and even a little red pepper
bake for 20 minutes or until potatoes are soft
there is a turkih saying that “after fish one should eat something sweet”… i don’t know where it comes from or if there is a truth to it (turks also say that one should never eat fish and yogurt together which makes plenty of sense from a spoilability perspective!)
but i like the eating sweet saying so we almost always have dessert on fish days… this week we made a vegan chocolate sorbet that was delicious! you can find the recipe here.