Turkish Sea Bass

Turkish Sea Bass Recipe

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Vickie Parks


This recipe was created by Chef Hassan Emre and is served at the Topkapi Hotel in Istanbul, Turkey.

Sea bass is the best fish for this recipe, but it isn't always available in all regions. Depending on your region and what’s available, tilapia or sablefish (black cod) works well with this recipe as well, and they'll produce a fairly similar taste and texture. But try to use sea bass if at all possible.


★★★★★ 1 vote

10 Min
20 Min


  • 4
    sea bass fillets (each 6 to 8 ounces)
  • 4 clove
    garlic, minced
  • 1 cup
    pitted black olives, chopped
  • 1 tsp
    dried oregano leaves, chopped
  • 1 tsp
    dried basil leaves, crumbled
  • 2 Tbsp
    fresh parsley, finely chopped
  • 1/2 tsp
    lemon juice
  • 1 tsp
  • 1 tsp
    black pepper
  • 1/4 cup
    olive oil
  • 1/2 cup
    vegetable stock or white wine
  • 1 large
    lemon, quartered

How to Make Turkish Sea Bass


  1. Preheat oven to 425°F. Season fillets with salt and pepper; set fillets aside.
  2. In a small bowl, mix together the garlic, olives, oregano, basil, parsley and lemon juice in a small bowl. Season with salt and pepper; set aside.
  3. Spread oil evenly in bottom of a large baking dish and place baking dish in oven for 1 to 2 minutes, just enough to heat the baking dish.
  4. Arrange bass, skin side up, in baking dish. Pour the vegetable stock (or white wine) around fillets. Return baking dish to oven, and bake fillets for 20 to 25 minutes, basting a few times with pan juices.
  5. To serve, arrange baked fillets on individual serving plates, and spoon some of the olive relish on top of each fillet. Garnish each serving with a lemon wedge, and serve immediately.

Printable Recipe Card

About Turkish Sea Bass

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: Middle Eastern
Dietary Needs: Low Carb

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