Turkish cuisine · Fish & Seafood

Steamed Whiting with Potatoes

Whiting fillets steamed in their own juices with potato slices, tomatoes and parsley.

Ingredients · for 4 servings

• 700 g whiting fillet
• 500 g waxy potatoes
• 3 tomatoes
• 1 onion
• 4 tbsp olive oil
• 150 ml water
• 1 organic lemon
• 1 bunch parsley
• Salt, pepper

Instructions

1. Check the whiting fillets for bones, cut into wide pieces, salt and drizzle with the juice of half a lemon, then chill for 10 min.
2. Peel the potatoes and cut into 4 mm thin slices, the onion into fine rings, the tomatoes into slices.
3. Pour the olive oil into a wide, shallow pot, lay the potato slices in like roof tiles as a base, season with salt and pepper and scatter the onion rings on top.
4. Add the water, cover the pot and cook over medium heat for 15 min. until the potato slices are almost tender and the liquid turns slightly syrupy.
5. Place the fish pieces on the potatoes, lay the tomato slices on top and steam gently, covered, for another 8–10 min. until the fish is opaque white and flakes apart.
6. Remove from the heat, sprinkle generously with chopped parsley and serve straight from the pot with the remaining lemon wedges.