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Barbunya plakisi (Red mullet plaki): Difference between revisions
Barbunya plakisi (Red mullet plaki) (view source)
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|title=Barbunya plakisi (Red mullet plaki) Greek recipes | |||
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|keywords=Barbunya plakisi (Red mullet plaki) Greek recipes | |||
|description=This mezeler is normally made with red mullet in Turkey. | |||
|og:image=https://www.cookipedia.co.uk/wiki/images/d/d7/Barbunya_plakisi_(Red_mullet_plaki)_recipe.jpg | |||
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This mezeler is normally made with [[Red Mullet|red mullet]] in [[Turkey]]. However, [[Halibut|halibut]], [[Bass|bass]] or any firm white [[Fish|fish]] is used in Greece and Armenia, where it is also very popular. It can also be served as a [[Main course|main course]], in which case it will feed 4-6 people. | This mezeler is normally made with [[Red Mullet|red mullet]] in [[Turkey]]. However, [[Halibut|halibut]], [[Bass|bass]] or any firm white [[Fish|fish]] is used in Greece and Armenia, where it is also very popular. It can also be served as a [[Main course|main course]], in which case it will feed 4-6 people. | ||
{{RecipeIngredients | {{RecipeIngredients | ||
| 120ml [[Olive oil|olive oil]], plus a little extra | | 120ml [[Olive oil|olive oil]], plus a little extra | ||
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| Add the [[Vegetables|vegetables]], stir, cover and cook for 30 minutes, stirring from time-to-time. | | Add the [[Vegetables|vegetables]], stir, cover and cook for 30 minutes, stirring from time-to-time. | ||
| Meanwhile, [[Oil|oil]] a ceramic backing dish and place the [[Fish|fish]] over the bottom of it. | | Meanwhile, [[Oil|oil]] a ceramic backing dish and place the [[Fish|fish]] over the bottom of it. | ||
| | | Preheat the [[Oven|oven]] to 200° C (400° F - gas 6). | ||
| Heat a little [[Oil|oil]] in another saucepan and [[Fry|fry]] the [[Garlic|garlic]] for about a minute. | | Heat a little [[Oil|oil]] in another saucepan and [[Fry|fry]] the [[Garlic|garlic]] for about a minute. | ||
| Add the [[Tomato|tomato]] purée and [[Chilli flakes|chilli flakes]] and cook slowly for a further 3 minutes. | | Add the [[Tomato|tomato]] purée and [[Chilli flakes|chilli flakes]] and cook slowly for a further 3 minutes. | ||
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===Chef's notes=== | ===Chef's notes=== | ||
If making this as a [[Main course|main course]], use whole fillets or steaks instead of chunks, in which case you will need to increase the cooking time by 5-10 minutes. | If making this as a [[Main course|main course]], use whole fillets or steaks instead of chunks, in which case you will need to increase the cooking time by 5-10 minutes. | ||
{{RecipeLine}} | |||
[[Category:Recipes|Barbunya plakisi (red mullet plaki)]] | [[Category:Recipes|Barbunya plakisi (red mullet plaki)]] | ||
[[Category:Armenian recipes|Barbunya plakisi (red mullet plaki)]] | [[Category:Armenian recipes|Barbunya plakisi (red mullet plaki)]] | ||
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[[Category:Turkish recipes|Barbunya plakisi (red mullet plaki)]] | [[Category:Turkish recipes|Barbunya plakisi (red mullet plaki)]] | ||
[[Category:Baked or roasted]] | [[Category:Baked or roasted]] | ||
[[Category:Unusual recipes]] | |||