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Gray Mullet In Papillote

Sample Dishes from Turkish Cuisine

Gray Mullet In Papillote (Kağıtta Balık)

Gray Mullet6 piece1200 gr
Salt2 1/3 teaspoon14 gr
Onion1 large size100 gr
Garlic6 clove18 gr
Potatoe3 medium size300 gr
Green Pepper6 medium size90 gr
Tomatoe3 medium size375 gr
Parsley 1/2 bunch30 gr
Wax paper2 sheet- -
Olive Oil3 tablespoon30 gr


Wash fısh. Sprinkle with salt. Put in a colander. Let stand for 15 minutes; drain. Remove stems and seeds of peppers. Cut into 0.5 cm (1/4 inch) thick rings. Slice onion, tomatoes and potatoes into 0.5 cm (1/4 inch) thick slices separately. Mince parsley. Cut paper sheets into 6 pieces. Fold each in half. Layer half of vegetable slices on each. Sprinkle with minced parsley. Place 1 clove of garlic over vegetables. Arrange fısh over vegetables. Season with salt. Sprinkle with olive oil. Fold edges of paper over. Tuck open ends under, sealing well. Place in a baking pan. Bake in a moderate oven for 40 minutes. Serve hot.

Servings: 6

Nutritional Value
(in approximately one serving)

Energy280 cal
Protein27,5 g
Fat13,7 g
Carbohydrates11,2 g
Calcium30 mg
Iron3,32 mg
Phosphorus367 mg
Zinc1 mg
Sodium1007 mg
Vitamin A973 iu
Thiamine0,08 mg
Riboflavin0,05 mg
Niacin1,07 mg
Vitamin C21 mg
Cholesterol82 mg

Regional Characteristics:

Bass, bluefish, bonito or swordfısh can be used instead of gray mullet. It is served with lemon wedges for lunch or dinner as a main dish. Grease paper was used in the old days. Aluminium foil may be substituted.