Turkish Steamed Fish Is Light, Healthy Mediterranean Fare

Tuesday October 1, 2013

By Elizabeth Taviloglu, Guide for Turkish Food

If you love fish and savor light, Mediterranean-style cooking, here is a simple recipe for Turkish steamed fish and vegetables.

I discovered this recipe after a boat trip down the Bosphorous in Istanbul during the height of the fishing season. As we passed a local fisherman, we decided to stop and ask what he had caught. There in his boat was the most beautiful, fresh turbot I'd ever seen.

We paid him and took it home with us and cooked it the very same evening. He suggested we create a pocket out of aluminum foil, and simply put the turbot in it whole with whatever herbs, veggies and lemon we had on hand. We covered it with more foil and let it bake for about two hours.

When the smells began to engulf the kitchen I knew it was going to be incredible. The fisherman knew his stuff!

This recipe is so easy and delicious, I still make it at home to this day. It's great on a busy day, whenever my son brings home some fish or I see something I like in the fish market I make a pocket out of foil and just put it in the oven. It's also special enough for company.

Try this recipe for Turkish-style steamed fish and experience light Mediterranean flavors at their best.


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