Baked Grey Mullet

Kefal Firinda

Preparation info

  • To Serve


    • Difficulty


Appears in

Nevin Halici's Turkish Cookbook

By Nevin Halici

Published 1989

  • About


  • 1 kg/1 lb grey mullet, cleaned
  • small bunch of parsley
  • 300


Cut the mullet into steaks or fillets, rinse them and place in a shallow pan.

Boil the parsley, including the stalks, in the water for 5 minutes, then strain and reserve the liquid. Put the onions and tomato pulp or purée in a bowl and stir in the olive oil. Add the salt, spices, flour and parsley liquid and mix thoroughly. Pour the mixture over the fish. Cook in a preheated oven at 200