turkish sea bass
(1 rating)
No Image
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 rating)
yield
4 serving(s)
prep time
10 Min
cook time
20 Min
method
Bake
Ingredients For turkish sea bass
-
4sea bass fillets (each 6 to 8 ounces)
-
4 clovegarlic, minced
-
1 cuppitted black olives, chopped
-
1 tspdried oregano leaves, chopped
-
1 tspdried basil leaves, crumbled
-
2 Tbspfresh parsley, finely chopped
-
1/2 tsplemon juice
-
1 tspsalt
-
1 tspblack pepper
-
1/4 cupolive oil
-
1/2 cupvegetable stock or white wine
-
1 lglemon, quartered
How To Make turkish sea bass
-
1Preheat oven to 425°F. Season fillets with salt and pepper; set fillets aside.
-
2In 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.
-
3Spread 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.
-
4Arrange 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.
-
5To 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT