Turkish Sea Bass Recipes

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BAKED SEA BASS WITH VEGETABLES



Baked Sea Bass With Vegetables image

This recipe is based on one posted in Ozlem's Turkish Table. Sea bass is a favorite along the Aegean coast, but you could substitute any mild firm fish. Not only is this dish delicious, it is healthy and a simple one-dish meal.

Provided by PanNan

Categories     Turkish

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

4 filets sea bass (or a mild white flesh fish of your choice)
1 onion, finely chopped
3 garlic cloves, crushed and finely chopped
3 medium tomatoes, finely chopped
2 -3 medium potatoes, par boiled for 10 minutes
1/2 lemon, juiced
1/4 cup water
4 tbsp. olive oil
1 teaspoon red pepper flakes
salt & fresh ground pepper
1/4 cup Italian parsley, coarsely chopped
4 lemon wedges, to serve

Steps:

  • Preheat the oven to 350F.
  • Boil the potatoes for 10 minutes, then drain the water and leave to cool. Once it is cool enough to handle, cut potatoes in half and slice thinly.
  • While the potatoes are boiling, heat 2 tbsp olive oil in a large, heavy pan. Stir in the chopped onions and cook until soft, for 3 -4 minutes. Add the chopped garlic and tomatoes and cook over medium low heat for 3 minutes. Pour in the water and lemon juice. Season with salt and freshly ground black pepper. Cook gently for another 2 minutes on low and heat and leave to cool.
  • Grease a baking dish with the remaining 2 tablespoons olive oil and place the fish fillets and potato slices in the dish, coat them with the olive oil. Season with salt and freshly ground black pepper.
  • Spread the tomato and onion mixture over the fish fillets and place the potato slices alongside the fish. Cover the baking dish with aluminum foil and bake in the oven for about 20 - 25 minutes.
  • Once cooked, take the foil off and sprinkle chopped parsley and red pepper flakes over the fish. Serve immediately with wedges of lemon by the side.

TURKISH SAUTEED SEA BASS WITH ALMOND TARATOR



Turkish Sauteed Sea Bass with Almond Tarator image

Categories     Fish     Herb     Nut     Quick & Easy     Almond     Bass     Pan-Fry     Bon Appétit

Yield Serves 4

Number Of Ingredients 6

1/2 cup all purpose flour
1/2 teaspoon paprika
1/4 teaspoon dried crushed red pepper
4 6-ounce sea bass fillets
1/4 cup vegetable oil
Almond Tarator

Steps:

  • Stir flour, paprika and red pepper in shallow dish. Season fish with salt. Coat with flour mixture, shaking off excess. Heat oil in heavy large skillet over medium-high heat. Add fish and cook until golden brown and cooked through, about 4 minutes per side.
  • Transfer fish to plates. Serve with Almond Tarator.

TURKISH SEA BASS



Turkish Sea Bass image

Make and share this Turkish Sea Bass recipe from Food.com.

Provided by tashamaesmith

Categories     Bass

Time 50m

Yield 6 serving(s)

Number Of Ingredients 10

4 garlic cloves
1 cup olive
1 teaspoon dried oregano
1 teaspoon dried basil
2 tablespoons parsley
1 1/2 teaspoons salt
2 teaspoons fresh ground pepper
1/4 cup olive oil
2 lbs sea bass
1/2 cup vegetable stock

Steps:

  • Combine garlic, olives, oregano, basil and parsley in small bowl. Season to taste with salt and pepper. Heat oil mixture evenly over bottom of baking dish. Arrange sea bass skin side down, on top. Pour vegetable stock around fillets. Bake basting occasionally with juices until done.

Nutrition Facts : Calories 257.9, Fat 14.5, SaturatedFat 2.4, Cholesterol 62, Sodium 881.1, Carbohydrate 2.8, Fiber 1.1, Protein 28.3

TURKISH SEA BASS



Turkish Sea Bass 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.

Provided by Vickie Parks @Northwestgal

Categories     Fish

Number Of Ingredients 12

4 - sea bass fillets (each 6 to 8 ounces)
4 clove(s) garlic, minced
1 cup - pitted black olives, chopped
1 teaspoon(s) dried oregano leaves, chopped
1 teaspoon(s) dried basil leaves, crumbled
2 tablespoon(s) fresh parsley, finely chopped
1/2 teaspoon(s) lemon juice
1 teaspoon(s) salt
1 teaspoon(s) black pepper
1/4 cup - olive oil
1/2 cup - vegetable stock or white wine
1 large lemon, quartered

Steps:

  • Preheat oven to 425°F. Season fillets with salt and pepper; set fillets aside.
  • In 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.
  • Spread 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.
  • Arrange 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.
  • To 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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