6 green chilli pepper
1/2 bunch parsley
4 bay leaves
1 cup Jingilli Leccino Extra Virgin Olive Oil
First, gut the fish and cut into 2cm wide circles (steaks), salt lightly and arrange in a baking tin then peel and slice the tomatoes, remove the stalks and seeds of the peppers and cut lengthways in two. Later lay the tomatoes, sliced onions, peppers and rough-chopped parsley over the fish.
Place the bay leaves on top and pour over the olive oil and add sliced peeled lemon.
Pour over enough water to cover the base of the pan to prevent fish from sticking then cover with foil and bake in a preheated oven at 180 C until the peppers are tender 25 min. turkish food
Remove foil and bake until fish browns slightly. Finally sliced carrot and celery can be added to give more body to dish.