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Balık buğulama with bread

Balık buğulama is a Turkish dish of sea bass fillets steamed with tomatoes, bell pepper and onion, served with bread for 4 people. It takes 35 minutes to make, rates as easy, and costs about €4.20 per person. The key to success is keeping the pan covered, which traps steam and keeps the fish tender.

Tonight we're cooking Turkish style with balık buğulama, fish steamed with fresh vegetables, light and full of brightness.

Balık buğulama with bread
Total time
35 min
Difficulty
Easy
Cost per person
€4.20
Calories per person
630 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer, Fall

Balık buğulama is fish that cooks gently in its own juices, surrounded by soft tomatoes, bell pepper and onion scented with garlic. There's no frying and no heavy sauce, just sea bass soaking up the flavor of the vegetables and white wine while steam does all the work. The result tastes fresh and bright, and the fish stays remarkably moist.

This is a good choice for a weeknight when you want something light without losing flavor, or for a Sunday when you feel like stepping outside your usual recipes. The crusty bread served alongside is there to soak up the lemony, dill scented cooking liquid, which almost becomes a second treat in the meal. Mon Chou suggests this recipe to bring some variety to your fish dinners without complicating your evening.

The ingredients

4 people

Fish counter

  • Sea bass fillets 4

Fruits and vegetables

  • Tomatoes 3
  • Green bell pepper 1
  • Onion 1
  • Garlic 2 cloves
  • Lemon 1
  • Dill 1 sprig

Pantry

  • White wineoften in the pantry 10 cl
  • Olive oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Bakery

  • Country bread 4 slices

Allergens Fish, Gluten

The step by step recipe

  1. Slice the onion, cut the bell pepper into strips, and slice the tomatoes into rounds.

    Keep the tomato slices an even thickness so they cook uniformly.

  2. Cook the onion, garlic and bell pepper in olive oil over low heat without browning them. 8 min

    Add a pinch of salt, the vegetables release their water and soften.

  3. Place the salted and peppered sea bass fillets on the vegetables, cover with tomato and lemon slices, and pour in the white wine.

    No sea bass on hand? Sea bream or cod work just as well.

  4. Cover and cook over low heat until the fish turns opaque. 12 min

    Avoid lifting the lid, the trapped steam is the key to cooking it right.

  5. Sprinkle with chopped dill and serve straight from the pan with bread to soak up the juices.

    Drizzle a little raw olive oil on top for a glossy finish to the sauce.

Our tips to get it right

  • Use a pan with a tight fitting lid, the trapped steam is what cooks the fish gently and keeps it from drying out.
  • Arrange the sea bass fillets in a single layer without overlapping, so they all cook at the same rate.
  • Check doneness by flaking the fish with a fork, the flesh should separate easily and look opaque rather than translucent.

The variations

  • Swap the sea bass for sea bream or cod, both firm fleshed fish that hold up well to steaming.
  • For a vegetarian version, replace the fish with slices of eggplant or zucchini, which soak up the cooking liquid nicely.
  • To save time, chop the vegetables the night before and keep them in the fridge, leaving only the cooking to do that evening.

What to serve it with

  • A glass of dry white wine
  • A cucumber and mint salad
  • Rice pilaf on the side

Storage

Store leftovers in a sealed container in the fridge for 1 to 2 days, cooked fish loses freshness quickly. Freezing isn't recommended, the fish and vegetables turn mushy once thawed. Reheat gently in a covered pan over very low heat to avoid drying out the fish.

Questions about this dish

Can you make balık buğulama ahead of time?

You can chop all the vegetables ahead and keep them in the fridge, but cook the fish right before serving. It loses its tenderness if reheated after being cooked in advance.

What fish works if you can't find sea bass?

Sea bream and cod are good substitutes, they have firm flesh that holds up well to steaming. Avoid thin, delicate fish that might fall apart.

Can you make this recipe without white wine?

Yes, replace the white wine with lemon juice diluted with a bit of water, which provides the acidity needed for cooking. The flavor will be slightly less complex but the fish texture stays the same.

Why cover the pan while cooking?

The lid traps steam that cooks the fish gently without drying it out. This steaming method is what gives balık buğulama its signature tender texture.

How long does it take to make a balık buğulama with bread?

Count 35 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a balık buğulama with bread?

About 630 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a balık buğulama with bread cost?

About €4.20 per serving, or €16.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, gluten. Always check the labels of the products you buy.

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