Baked Bluefish
Sample Dishes from Turkish Cuisine
Baked Bluefish (Fırında Balık)
| Ingredients | Measure | Amount |
| Bluefish | 6 piece | 1200 gr |
| Salt | 2 teaspoon | 12 gr |
| Onion | 3 medium size | 210 gr |
| Carrot | 1 medium size | 100 gr |
| Tomatoe | 3 medium size | 400 gr |
| Lemon | 1 medium size | 75 gr |
| Olive Oil | 1/4 cup | 50 gr |
| Black Pepper | 1/2 teaspoon | 1 gr |
| Thyme | 1/2 teaspoon | 0.4 gr |
| Wax paper | 1/2 sheet | |
Preparation
Wash bluefish.
Sprinkle with salt. Put in a colander. Let stand for 15 minutes; drain. Cut
3 parallel slits crosswise with a sharp knife on each fish. Cut vegetables into
0.5 cm (1/4 inch) slices separately. Spread half of onions in well oiled shallow
baking pan. Place other vegetables over onions in layers. Spread remaining onions.
Arrange fısh over vegetables. Sprinkle with oil. Season with pepper and thyme.
Top with pared and sliced lemon. Cover with aluminium foil or parchment. Bake
in a moderate oven for 40 minutes. Serve hot.
Servings:
4
Nutritional
Value
(in approximately one serving)
| Energy | 292 cal |
| Protein | 26,9 g |
| Fat | 17,1 g |
| Carbohydrates | 7,4 g |
| Calcium | 34 mg |
| Iron | 3,2 mg |
| Phosphorus | 353 mg |
| Zinc | 1 mg |
| Sodium | 849 mg |
| Vitamin A | 2345 iu |
| Thiamine | 0,05 mg |
| Riboflavin | 0,04 mg |
| Niacin | 0,58 mg |
| Vitamin C | 11 mg |
| Cholesterol | 82 mg |
Regional Characteristics:
This recipe comes
from the Marmara and Black Sea regions. Gray rnullet, bas bonito (short-fınned
tunny) can be used instead of bluefısh. Served with lemon wedges either for
lunch or dinner as a one course dish. A light dessert or plain fruit can be
served afterwards.