Pilaki is originally a Greek word. I am not sure what it means in Greek, ‘plate’?, but in Turkish pilaki refers to a group of dishes that are cooked with onion, garlic, carrot, potato, and parsley in olive oil. We usually cook beans in this style, like “fasülye pilaki” or “barbunya pilaki”, yet fish pilaki is another favorite. In my family this dish is usually made with bonito (palamut), yet any fish can be cooked this way. What you see above is talapia.
3-4 tbsp olive oil
4-6 fish fillets
1 onion, halved and thinly sliced
3-4 garlic cloves, thinly sliced
1 carrot, thinly sliced
1 potato, petite diced
2-3 tomatoes, diced
1/2 bunch parsley, chopped
juice of 1 lemon
1 lemon, thinly sliced
1 tsp sugar
celery root, petite diced
-Heat olive oil. Add onion. Cook until soft.
-Add carrot. Cook for a couple of minutes. (if you are using mushroom, add now)
-Add potato. (if you are using celery root, add now). Cook until vegetables are soft.
-Add tomato, garlic, sugar, salt, and 2 cups of water. Cook until the cooking liquid is almost absorbed. Add half the parsley.
-Spread half of the vegetables on a panggangan dish. Place the fish on top.
-Cover with the rest of the vegetables.
-Season with black pepper. Pour lemon juice and place lemon slices on top.
-Cover and bake in a preheated panggangan at 350-370F for 30 minutes or until the fish is tender.
-Sprinkle remaining parsley and serve.