Entree: Azerbaijan – Azeri Northwest – Baliq (Whole pan-grilled or fried fish seasoned with Azerbaijani herbs, lemon and sumac)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 35 min

Ingredients

2 whole trout or similar firm river fish, about 10 oz (280 g) each, cleaned and scaled (estimate: Treat the stated weights as gross whole-fish weights. Estimate 50% raw edible yield after bones and other inedible parts, then 80% cooking retention: 560 g × 0.50 × 0.80 = 224 g cooked edible fish. Trout is the practical example species.)
1/4 cup (30 g) all-purpose flour for dusting
3 tbsp (45 ml) olive oil, plus extra for drizzling
1 tbsp (15 g) unsalted butter
2 medium onions, thinly sliced (about 300 g)
2 medium tomatoes, diced (about 300 g)
3 cloves garlic, minced (about 9 g)
2 tbsp (30 ml) lemon juice
1 tsp (2 g) ground sumac
1/4 cup (15 g) fresh cilantro and dill mixed, chopped
1/2 tsp (2 g) ground coriander
Salt to taste
Freshly ground black pepper to taste
Lemon wedges for serving

Instructions

1. Pat the cleaned whole fish dry with paper towels. Season the cavity and skin with salt, pepper, and half the ground coriander. Lightly dust each fish on all sides with the 1/4 cup (30 g) flour, shaking off excess.
2. In a wide skillet or heavy frying pan, heat 2 tbsp (30 ml) olive oil over medium-high heat until shimmering. Add the fish and fry, undisturbed, until the skin is crisp and golden, about 4–5 minutes per side depending on thickness. Transfer cooked fish to a warm plate and keep covered.
3. In the same pan, add 1 tbsp (15 g) butter and the remaining 1 tbsp (15 ml) olive oil. Reduce heat to medium and add sliced onions. Sauté until softened and translucent, about 6–8 minutes.
4. Add the minced garlic and diced tomatoes to the onions and cook until tomatoes break down and the mixture is saucy, about 5 minutes. Stir in lemon juice, remaining ground coriander, and ground sumac; season with salt and pepper.
5. Fold in the chopped cilantro and dill just before removing from heat. Taste and adjust seasoning.
6. To serve, spoon the warm onion-tomato sauté onto plates, place a whole fish on top, drizzle with a little olive oil, and garnish with lemon wedges. Serve immediately so the skin stays crisp.