Recipe for cooking baluk plakki

Jewish and Eastern European Recipes :: Jewish and Eastern European Main Dishes Seafood

This is a favorite dish among Jews from Turkey.

3 lbs. cleaned fish (any firm-fleshed fish)
1/2 c. oil, butter or vegetable shortening
Salt, to taste
2 large onions
4 large tomatoes or 1 c. strained, canned tomatoes
1 c. boiling water
Parsley and/or fresh mint
Lemon wedges (optional)

Prepare fish as for broiling. Rub inside and outside with oil and salt lightly. Broil under low heat, turning when inner side is brown, then brown outer side. Place the fish in a 13 x 9-in. baking dish. Cover with sliced onions and tomatoes or the strained canned tomato. Sprinkle and distribute lightly with salt, and bake 20 mins. at 400 degrees fahrenheit.

Add 1 c. boiling water and baste. Bake 5-10 mins. longer.

Serve either hot or cold, garnished with parsley and/or fresh mint. Serve with lemon wedges if desired.

Serves 6.