Barbunya plakisi (Red mullet plaki)

From Cookipedia

This mezeler is normally made with red mullet in Turkey. However, halibut, bass or any firm white fish is used in Greece and Armenia, where it is also very popular. It can also be served as a main course, in which case it will feed 4-6 people.

Barbunya plakisi (Red mullet plaki)

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Finger-food starter


(never knew it was called a mezeler, either!

Servings:12 as mezze
Calories per serving:234
Ready in:1 hour 40 minutes
Prep. time:20 minutes
Cook time:1 hour 20 minutes
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:20th January 2013


Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

Mise en place

  • Ensure that the vegetables are well drained after preparing


  1. Heat the oil over a medium heat in a large saucepan.
  2. Add the vegetables, stir, cover and cook for 30 minutes, stirring from time-to-time.
  3. Meanwhile, oil a ceramic backing dish and place the fish over the bottom of it.
  4. Preheat the oven to 200° C (400° F - gas 6).
  5. Heat a little oil in another saucepan and fry the garlic for about a minute.
  6. Add the tomato purée and chilli flakes and cook slowly for a further 3 minutes.
  7. Arrange the vegetables from the other pan over the fish in the baking dish and pour the oil and juices from their saucepan into the pan containing the garlic, together with the stock.
  8. Bring to the boil and pour over the vegetables.
  9. Bake for about 35 minutes or until the fish is cooked.
  10. Serve individually or on a serving plate and garnish with the lemon wedges and chopped parsley.

Serving suggestions

This dish is normally served at room temperature, but it tastes equally good served hot.

Chef's notes

If making this as a 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.

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