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As we celebrate Victory Day (Zafer Bayramı) today, military parades, Turkish Air Force demonstration flights, and public street parades all make up the local news on television. And when you go out to the streets, you’ll see red Turkish flags hanging on windows and balconies of residential apartment buildings, houses, shops, offices, public and commercial buildings as well as posters and images of Mustafa Kemal Atatürk (the founder of modern Turkey).
Obviously, today’s a national public holiday in Turkey which means that all administration buildings and schools are closed on this day (Friday). But although workers in some private companies may only work half day (or may perhaps take a day off), most shopping malls, big supermarkets and shops stay open the whole day.
So out we went to the nearest supermarket earlier this morning to find something to cook (kind of something special) for dinner. It's a non-working day anyway, so we had plenty of time to check out every corner of Kipa's huge supermarket. And although I had a grocery list on my hand, I wasn't still sure of what I'll be specifically cooking for dinner this evening. Until we found our way to the fish section and alas, we’ve spotted some big and fresh Çipura (Gilthead Seabream) that hardly you can find in this season! So we’ve got something really... really good to prepare for dinner tonight! And although this was unplanned, the thought of how we are going to cook them has automatically got into my mind. Yes, we’re going to bake them tonight!
So here it is, our oven baked fish with veggies. Check out our recipe and don’t forget to try them, too! They’re guaranteed delicious and oh so really... really... yummy!
Zafer bayramımız kutlu olsun!
Ingredients:- 3 big Çipura fishes (Gilthead Seabream), washed and cleaned
- 4 green peppers
- 4 red peppers
- 2 carrots
- 2 medium size potato
- 1 medium size onion
- 2 lemons
- ½ cup olive oil (or as needed)
- black pepper
- salt
Directions:
- Wash and clean the fishes thoroughly. You can either drain or just shake them off after washing to remove excess water before marinating them with salt and pepper, then set aside.
- Chop onions, carrots, green and red peppers (I usually prefer to cut them lengthwise of about an inch and a half, except for the onions). Once they’re all chopped, place them on a bowl and set aside.
- Chop onions, carrots, green and red peppers (I usually prefer to cut them lengthwise of about an inch and a half, except for the onions). Once they’re all chopped, place them on a bowl and set aside.
- Preheat oven to 400 degrees F.
- Grease a baking tray. For this, you can either use a baking spray or just use part of the olive and brush the baking tray. Though at times when I use a Borcam casserole tray (with handles) to make this dish (that’s what I have been using today as shown in the photo above), I usually don’t feel the need to grease the glass baking tray.
- Now place all the chopped ingredients right into the baking tray and sprinkle about a teaspoon of salt and pepper. (You can also sprinkle some pul biber on it as you desire).
- Drizzle some olive oil and mix all the ingredients thoroughly by your hands making sure that all the vegetables have been salted and peppered.
- Meanwhile, stuff each fish with just a few of the seasoned ingredients (onions, green and red peppers). Then place a slice of lemon inside each fish as the final stuffing and sprinkle some salt and pepper.
- Place each stuffed fish carefully at the bottom of the baking tray (with all the chopped vegetables on top) and drizzle with the remaining olive oil.
- Garnish the dish with the rest of the lemon slices.
- Completely cover the dish with aluminum foil before finally placing the tray into the preheated oven.
- Bake the fishes for about 40-50 minutes or depending on the type of oven you use. Mini ovens may cook slightly slower than the regular ovens so you will have to adjust your cooking time if necessary.
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