Turkish Sea Bass
Yield
4 servingsPrep
20 minCook
40 minReady
1 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | Cloves |
garlic
minced |
*
|
| 1 | cup |
black olives
|
*
|
| 1 | teaspoon |
oregano
dried, crumbled |
|
| 1 | teaspoon |
basil
dried, crumbled |
*
|
| 2 | tablespoons |
parsley leaves
minced |
|
| 1 ½ | teaspoons |
salt
|
|
| 2 | teaspoons |
black pepper
freshly ground |
|
| ¼ | cup |
olive oil
|
|
| 2 | pounds |
sea bass
4 to 6 fillets |
* |
| ½ | cup |
vegetable stock
or white wine, dry |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | Cloves |
garlic
minced |
*
|
| 237 | ml |
black olives
|
*
|
| 5 | ml |
oregano
dried, crumbled |
|
| 5 | ml |
basil
dried, crumbled |
*
|
| 3E+1 | ml |
parsley leaves
minced |
|
| 7.5 | ml |
salt
|
|
| 1E+1 | ml |
black pepper
freshly ground |
|
| 59 | ml |
olive oil
|
|
| 907.2 | g |
sea bass
4 to 6 fillets |
* |
| 118 | ml |
vegetable stock
or white wine, dry |
|
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.
