Fish and seafood
Whiting is the most abundant and most affordable white-fleshed fish in the Black Sea. Because its flesh is tender, it flakes easily in a pan or when steamed. For this recipe, leave the fish whole rather than filleting it, and cook it undisturbed over a bed of vegetables. Steam trapped under the lid heats the fish from above, so there is no need to turn it.
Rinse the cavity of each whiting, scrape away the dark lining, and pat dry with paper towels. Season the inside and outside with salt and black pepper. Leave the fish whole; halved whiting will fall apart when steamed.
Heat the olive oil in a wide, shallow pot. Add the thinly sliced onion and carrot and cook over medium heat for 6 minutes, stirring occasionally. When the onion turns translucent and its edges become cream-colored, add the sliced tomatoes and bay leaf; stir for 2 more minutes.
Turn off the heat, level the vegetable bed with a spoon, and arrange the fish on top in a single layer, side by side. Slowly pour the water down the side of the pot without pouring it over the fish. The water should cover the vegetable bed but not rise above the fish.
Cover the pot and cook over low heat for 18 minutes. Open the lid exactly 1 time at the fifteenth minute to check. The fish is ready when the flesh at its thickest part separates from the bones on its own when touched with the tip of a knife.
Turn off the heat and drizzle the lemon juice around the edge of the pot. Adding lemon at the end keeps its acidity from firming the fish too early. Sprinkle with chopped parsley, cover, and let stand for 2 minutes before serving.
Do not shake the pot while the fish cooks or turn the fish; steamed whiting comes apart with a single touch.
Mezgit çok narin bir balık, yatağı kavurup balığı üstüne koymak dibe yapışmasını önlüyor. Tencerenin dibine bir kat soğan serdim, balık doğrudan metale değmedi ve servis ederken spatula altına rahat girdi.
Kapağı açıp karıştırmayın, ben karıştırdım ve balıklar parçalandı. Tencereyi sallamak yeterli.
Havucu ince dilimledim, kalın dilimler balıktan geç pişiyor. Domatesi de kabuğunu soyup kullandım; kabuklu dilimler pişerken kıvrılıp balığın üstünden kayıyor ve tabakta ayrı duruyor.
İnce dilimlemek doğru, iki üç milimetre ideal. Kalın isterseniz havucu yatakla birlikte önden beş dakika fazla pişirin.
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