bir /beer/ 1. Cut a 2-foot (61 cm) length of parchment paper. Center it in a 10-inch (25 cm) skillet that has a lid.
iki /ee-kee/ 2. Put in the fish, onions, garlic, herbs, some salt and pepper to taste, and any optional vegetables in a large bowl.
üç /üch/ 3. Drizzle 2 Tbs. (30 ml) oil over the mixture. Toss to mix.
dört /durt/ 4. Transfer to the skillet.
beş /besh/ 5. Arrange the lemons slices over the fish.
altı /al-tuh/ 6. Drizzle rest of the oil. Add the wine or water.
yedi /ye-dee/ 7. Fold the paper to cover the fish, seal the edges, and cover the pan.
sekiz /se-keez/ 8. Cook over medium-high heat for 5 minutes. Do not uncover the skillet.
dokuz /doo-kuz/ 9. Reduce the heat to medium and cook, another 10-15 minutes or a temperature of 145F/63C for the fish.
on /on/ 10. Remove from the heat and rest for 5 minutes.
on bir 11. Remove the lid and carefully open the parchment paper.
on iki 12. Serve from the skillet.
on üç 13. Use (gluten-fee) bead to mop up the juices.
