Elmali ve Soğanli Balik

Fish Baked with Apple and Onion

Preparation info
  • Serves


    • Difficulty


Appears in

By Alan Davidson

Published 1981

  • About

This Turkish recipe, which has been supplied by Ali Tomak of Bulancak on the Turkish Black Sea coast, is especially interesting since the use of apple echoes certain Russian fish recipes from the other side of the Black Sea. Any fish with firm white flesh can be used. Mr Tomak recommends turbot.


  • 1 kg ( lb) (cleaned weight) fish
  • 1 kg (


The fish should be in slices of not more than 2.5 cm (1") thick. Cook these gently in boiling water for 2 minutes only.

Core, peel and slice the apples. Cover the bottom of a fireproof pot (a clay