Balık Kapama (Covered Fish and Onion Casserole) | Ottoman-Style Fish Cooked Covered on a Bed of Onions

Slice the onions into 3 mm rings. Rub them with a pinch of salt and let stand for 2 minutes. The rubbed onions release their juices more easily; because no water is added to this dish, their liquid is the only cooking liquid. Use them with all the liquid they release.

Cut the fillets into 4 pieces, pat dry with paper towels, and season both sides with salt and black pepper. Scrape any scales from the skin with the back of a knife. The fillets should be at least 3 cm thick; thinner pieces will not hold up to the covered cooking time.

Melt the butter and olive oil in a heavy-bottomed pot. Add the onions with their liquid and toss with the bay leaf, whole peppercorns, and cinnamon. Cover and cook over low heat for 8 minutes. The onions should shrink and small pools of liquid should appear at the bottom of the pot.

Level the onions with a spoon and arrange the fillets on top, skin side up. Cover tightly and cook over the lowest heat for 30 minutes; do not lift the lid during this time. To keep steam from escaping, you can tuck a clean kitchen towel between the lid and pot.

Open the lid and insert the tip of a knife into the thickest part of a fillet. The dish is ready when the flesh is opaque white and flakes apart. Drizzle with lemon juice, sprinkle with chopped dill, and let rest covered for 3 minutes before bringing the pot to the table.