Title: Pesce Kotchu (Baked Fish)
Categories: Jewish Sephardic Turkish Fish
Yield: 6 Servings

3	tb	Corn oil
3		(abt 1 lb)fresh ripe tomato chopped *
2	lg	Green bell peppers, cored, seeded, and diced
1/4	ts	Black pepper
3	lb	Mackerel, cut into 2-in wide slices
1	ts	Salt
2		(1/3 cup) lemon's juice

* or an equal amount of canned tomatoes

This dish focuses on fish itself, simply flavored with tomatoes and lemon juice, a combination that Turks enjoy.

1. Heat oil in a skillet, add tomatoes, green peppers, and black pepper. Saute over low heat for 10 minutes. 2. Sprinkle mackerel with salt and let stand for 15 minutes. Put the tomato/pepper mixture on bottom of a baking dish. Place the fish over this and pour lemon juice over it. Cover dish and bake in a preheated 350 degree F oven for 1/2 hour. Uncover and bake for another 15 minutes. Serve warm with rice and salad. Serves 6 to 8.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. DPileggi in Houston, Texas

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