White fish cooked with parsley, lemon juice, garlic and olive oil

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
  • Salt


  • 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.

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