Name: Oven-Poached Fillets of Sole with Tomatoes, Mushrooms, and Chiles
Yield: Serves 4
Cuisine: Turkey
Ingredients: 1 tablespoon extra virgin olive oil; Sea salt and freshly ground black pepper; 1 thick slice lemon; 2 tablespoons unsalted butter; 6 fresh shiitake or brown mushrooms, stemmed, caps thinly sliced; 2 medium juicy tomatoes, peeled and sliced; 1 chunk (1 inch) carrot; 2 shallots, sliced; 2 cups milk; 2 Anaheim peppers, cored, deribbed, and thinly sliced; 4 skinned fillets of sole (6 ounces each); 1 imported bay leaf; ½ cup shredded Turkish Kashar, Greek kasseri, or pecorino Romano cheese (about 2 ounces); 1½ tablespoons all-purpose flour; Generous sprinklings of Greek or Turkish oregano, finely ground black pepper, and Turkish or Aleppo pepper for garnish

Preparation info

Serves
4

Difficulty
Easy

Appears in

Mediterranean Clay Pot Cooking

By Paula Wolfert

Published 2009

About

I admit that I was skeptical when my good friend Turkish culinary writer Ayfer Ünsal informed me we’d be dining at a huge modern restaurant in Florya, a pine-scented, upscale suburb on the Marmara Sea just across from the Istanbul airport. And I actually groaned when we pulled into a grouping of modern buildings with tourist buses parked out front.

“I know the owner, ” said Ayfer, flashing her mischievous smile. “He’s from my hometown. Prepare to be amazed.”

I was. The resta