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
- 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
- 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.
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