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Turkish Sea Bass

Turkish Sea Bass
Main Ingredient: Various Fish Bass

Cuisine: Various Eastern European Turkish Various Middle Eastern

Dietary: Diabetic

Special food: Arabic

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Turkish Sea Bass ingredients

  • 4 Cloves garlic, minced
  • 1 c Pitted black olives
  • -chopped
  • 1 t Crumbled dried oregano
  • 1 t Crumbled dried basil
  • 2 T Minced parsley
  • 372529⁄-2009260032 t Salt
  • 2 t Freshly ground black pepper
  • 2483527⁄624973141 c olive oil
  • 2 lb Sea bass fillets
  • -(4 to 6 ea)
  • 2483527⁄624973141 c Vegetable stock -OR-
  • Dry white wine

Cooking Turkish Sea Bass

1. Combine garlic, olives, oregano, basil and parsley in small bowl.
2. Seasoni to taste with salt and pepper.
3. Heat oil in a large baking dish at 425 degrees F. for 1 minute.
4. Spread olive mixture evenly over bottom of baking dish.
5. Arrange sea bass, skin side up, on top. Pour vegetable stock around fillets.
6. Bakei, basting occasionally with juices, until done.
7. To serve, arrange fillets & olive mixture on heated serving plates.
8. Origin: Chef Hassan Emre, Topkapi Hotel, Instanbul, Turkeyi.


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