Turkish Sea Bass
Submitted by regina72
Sea bass fillets baked over a bed of black olives, garlic, oregano, basil, and parsley, basted in vegetable stock. A Mediterranean-inspired Turkish fish dish that’s low calorie, high flavor, and effortlessly elegant.
YIELD
4 servingsPREP
20 minCOOK
40 minREADY
1 hrsThis is how they do fish on the Turkish coast: simply, boldly, and with olives everywhere.
A fragrant mixture of black olives, minced garlic, oregano, basil, and parsley lines the bottom of a hot baking dish. Sea bass fillets lay skin-side up on this aromatic bed while vegetable stock (or dry white wine) pools around them.
Baste occasionally and the fish emerges flaky, moist, and infused with Mediterranean flavor. Serve each fillet perched on a spoonful of that garlicky olive mixture.
Kitchen Tips
- Heat the baking dish with oil first so the olive mixture sizzles when it goes in
- Baste the fillets every 10 minutes for the most succulent result
- Skin-side up keeps the flesh protected and moist during baking
- Swap vegetable stock for dry white wine for a richer, more aromatic sauce
Ingredients
Directions
Combine garlic, olives, oregano, basil and parsley in small bowl.
Season to taste with salt and pepper.
Heat oil in a large baking dish at 425 degrees F for 1 minute. Spread olive mixture evenly over bottom of baking dish.
Arrange sea bass, skin side up, on top.
Pour vegetable stock around fillets.
Bake, basting occasionally with juices, until done. To serve, arrange fillets and olive mixture on heated serving plates.
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