Barbunya Tavasi


Red Mullet is a popular fish throughout the Mediterranean and Middle East. The fish is always served whole but have your fish monger clean it by removing the insides, eyes and tail. It has a fine and delicately flavored, white, textured flesh and the reason you should not to do much to the fish but add very few ingredients. I love this simple Turkish recipe and it’s perfect served with some sort of a potato side dish.

5 red mullets (cleaned with head on)
5 garlic cloves
1/2 cup cilantro
1/4 cup flour
Salt and pepper, to taste
Olive oil, for frying
Lemon for serving

1. In a saute pan on medium heat add 1/4 cup olive oil. In a food processor add 1 tablespoon of olive oil, cilantro and garlic pulse until a marinade forms.

2. Stuff the inside of the fish with the above mixture then brush the outside of the fish with olive oil. Add the flour into a bowl and roll the fish into the flour, covering entire fish.

3. Add the fish into the pan and cook on each side for 6 minutes. Place fish onto a plate and serve with lemon wedges.

Yields: 5 servings

2 Responses to Barbunya Tavasi

  • Zelia says:

    They look perfect, I do love fish but I don’t like them with the bones, I shall tell dh to have them clean the inside for me too. :)

    • Noor says:

      I also hate bones but they will not take them out here they always say the fish is to small :(

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