Steamed Turbot
City
Zonguldak
Prep Time
40 min
Turbot, the most prized and delicious fish of the Black Sea, is the pride of Zonguldak fishermen. Cooked by steaming, turbot slowly ripens in its own juice with onions, tomatoes and greens. Boneless and white-fleshed, turbot steaming represents a simple but deep sea flavor.
Ingredients
- 1 kg turbot (cleaned, sliced)
- 3 tomatoes (sliced)
- 2 onions (rings)
- 1 red pepper
- 4 cloves of garlic
- 1 bunch of parsley
- 1/2 tea glass of olive oil
- 1 lemon
- 1 teaspoon of salt
- 1/2 teaspoon black pepper
Recipe
- 1
Salt the fish and marinate it with lemon juice.
- 2
Lay onion rings on the bottom of the pot and place tomato slices on top.
- 3
Place the fish, add garlic, pepper and parsley.
- 4
Drizzle with olive oil and cook over low heat with the lid closed for 25-30 minutes.
- 5
Serve with lemon slices and fresh parsley.