Balık Buğulama

Balık buğulama: Turkish fish gently steamed with tomatoes, onion, lemon and herbs until delicate and juicy.

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Buğulama is a gentle steaming method that suits fish perfectly. The vegetables release enough moisture to create a fragrant broth around the fillets.

Ingredients

• 700 g firm white fish fillets (4 pieces)
• 2 tbsp olive oil
• 1 onion (thinly sliced)
• 3 tomatoes (thinly sliced)
• 1 green pepper (thinly sliced)
• 3 garlic cloves (sliced)
• 1 lemon (half sliced, half juiced)
• 1 bay leaf
• 3 tbsp fresh parsley (chopped)
• 2 tbsp fresh dill (chopped)
• 1 tsp fine salt
• 0.5 tsp black pepper
• 100 ml water

Step-by-step method

1. Season the fish lightly with salt and pepper and refrigerate while preparing the vegetables.
2. Heat the olive oil in a wide lidded pan over medium heat. Add the onion and pepper and cook for 4–5 minutes.
3. Add the garlic and tomatoes and cook for another 3 minutes until they begin releasing juice.
4. Add the water, bay leaf and lemon juice and bring to a gentle simmer.
5. Lay the fish over the vegetables in one layer and top with lemon slices.
6. Cover tightly and cook over low heat for 8–12 minutes, depending on thickness, until the fish is opaque and flakes easily.
7. Turn off the heat and scatter with parsley and dill. Rest covered for 2 minutes.
8. Serve in shallow bowls with the vegetable broth spooned around the fish.