Clay Pot Snapper with Burghul Pilaf

Monday Morning Cooking Club Recipe Video Series: Number Three

A simple and fabulous dish of fresh white fish with spices and a knob of butter, served on top of nutty burghul. This is traditionally called ‘Adana’ snapper and is made in a clay pot. This recipe comes from the kitchen of Ata Gokyildirim.

Clay Pot Snapper with Burghul Pilaf

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Mains
Cuisine Turkish
Servings 4 serves


  • 750 grams snapper fillets, skin off (4 large)
  • 1 1/2 tablespoons Ata’s spice mix: equal quantities ground turmeric, sweet paprika, hot paprika, cumin, baharat, chilli (optional)
  • 1/2 bunch flat leaf (Italian) parsley leaves only, roughly chopped
  • 50 grams Butter chopped
  • sea salt
  • 1 lemon sliced
  • chopped fresh chilli or pickled peppers, for serving

Burghul Pilaf

  • 30 grams Butter
  • 40 grams Turkish soup noodles or crushed fine vermicelli
  • 200 grams medium coarse burghul (bulgur) (1 heaped cup)
  • 375 ml boiling water (1 1/2 cups)
  • 1 small handful flat leaf (Italian) parsley leaves roughly chopped
  • sea salt


To make the snapper:

  • You will need a clay pot or a wide flat ovenproof dish. Toss the fish with the spice mix, three-quarters of the parsley leaves and the butter and place in the clay pot or dish. Leave to marinate at room temperature for 30 minutes.
  • Preheat the oven to 210°C (410°F/Gas 6-7).
  • Season the fish generously with salt, top with the lemon slices and drizzle with the olive oil. Cover with foil or a lid and roast for 20 minutes. Remove the cover and return to the oven for 5 minutes or until fish is just cooked through.
  • Meanwhile, to make the burghul pilaf, melt the butter in a frying pan over medium heat. Add the noodles and toss, then add the burghul and cook in the butter for a minute. Add 1 cup of the water and stir. Cover with a lid, turn the heat down and cook for 5 minutes until the burghul softens and the water is absorbed. Add the remaining water, stir, cover with the lid and cook for a few minutes until the water is absorbed. If the burghul is not cooked once all the water has been absorbed, add a little more water and steam until just cooked. Add the parsley and season with salt.
  • Garnish the fish with the remaining parsley and serve with burghul pilaf and the chilli on the side.



Have you seen our other recipe videos? Chicken Soup and Matzo Balls, Middle Eastern Crunch Salad, Frozen Lemon Meringue and Chocolate Yeast Kugelhopf.

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One Comment

  1. Kylie

    I found this a bit plain and thought maybe next time, I’d also bake without the lid

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