turkish sea bass
(1 RATING)
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.
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prep time
10 Min
cook time
20 Min
method
Bake
yield
4 serving(s)
Ingredients
- 4 - sea bass fillets (each 6 to 8 ounces)
- 4 cloves garlic, minced
- 1 cup - pitted black olives, chopped
- 1 teaspoon dried oregano leaves, chopped
- 1 teaspoon dried basil leaves, crumbled
- 2 tablespoons fresh parsley, finely chopped
- 1/2 teaspoon lemon juice
- 1 teaspoon salt
- 1 teaspoon 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
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Step 1Preheat oven to 425°F. Season fillets with salt and pepper; set fillets aside.
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Step 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.
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Step 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.
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Step 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.
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Step 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.
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