I’m currently really into going to the Machane Yehuda Shuk here in Jerusalem and buying fresh fish. I mean, this is my second and only Friday I’ve ever done it and it makes me feel culinary. Last week the scene looked something like this:
Me walking towards the fish stand my mom recommends, on the phone with her:
Me: But wait! I just know nothing about fish besides salmon. I have no idea what to say to him.
Ma: Just say: ‘Hi. I want fish. I don’t want it to be from China. Other than that I don’t know what I want.
Me: OK. Gotta go.
Me to fish guy: Hi. My name is Deena. No, wait… Hi. I want fish. I don’t know which one. It just shouldn’t be from China.
David (of David Dagim): We don’t sell fish from China. How about burry. For how many people? Filleted? No problem. Here is your note. Come back when you’re ready to pick it up.
I definitely felt like we had a good rapport after that true bonding experience and so I returned this week, confidently knowing what to order, because I’m just going to buy the same fish for the rest of my life, of course.
Last week was a pickled fish recipe. This week I decided to make up a recipe with lots of parsley and lemon juice. It came out with a very fresh flavour. I hope you enjoy!
- 2 filleted small mullets (the fish guy called it בורי – burry)
- Lots of parsley, rinsed and chopped (lots = like 3/4 of a bunch)
- 3 cloves garlic chopped
- Juice of one lemon
- A glug of olive oil
- Preheat oven to 180C.
- In a small bowl mix together the parsley, garlic, lemon juice, olive oil and salt. Taste to adjust the salt.
- Place baking paper in a pan and spread a bit of oil on it.
- Rinse the fillets and lay them out on the pan. Mine overlapped a bit and it was fine.
- Pour the sauce on the fish. Spread evenly and push it a little into the fish.
- Cook fish for 20-30 minutes.
- Baste half way through, or whenever.
- Taste. :)
- Taste more.