ARMENIAN-STYLE COLD PICKEREL

ARMENIAN-STYLE COLD PICKEREL image

Yield 6 servings

Number Of Ingredients 10

1 bunch flat-leaf parsley, chopped
7 green onions, thinly sliced
4 cloves garlic, minced
6thin slices ginger
2 bay leaves
1 1/2 tsp/ 7 ml salt
1/2 tsp/ 2 ml black pepper
2 pickerel fillets (about 1 kg.)
1/3 cup extra-virgin olive oil
3 lemons or 4 large limes

Steps:

Stir together parsley, onions and garlic; spread half on bottom of large nonstick or cast-iron skillet and place ginger and bay leaves on top. Sprinkle salt and pepper all over fillets; arrange on parsley mixture and top with remaining parsley mixture. Drizzle with oil, then 1/4 cup/ 60 ml water. Remove and discard peel and white pith from lemons, thinly slice lemons, removing seeds. Spread single layer of slices over parlsey mixture to completely cover. Bring to boil, cover, reduce heat to medium-low and simmer, uncovering for the last 5 minutes, until thickest part of fish flakes easily with fork, about 25 minutes. Let cool. Transfer to serving platter, removing bay leaves; cover and refrigerate until chilled, about 2 hours.