This dish was taken out of a turkish cookbook – Asli, my turkish friend doesnt cook – however she started her career in a quite pleasant way the other night, cooking this for us. It was really – I mean really nice. We redid this at 554 – Sea Bass is nice oily fish – has a great texture and a nice flavor to it. A lettuce/olive salad and a nice white wine goes really well with this lemony fish.

sea-bass

Ingredients:

  • Sea bass Fillets (thick, 1.5″)
  • Olive oil (moderate) 2 tbps
  • White wine (we used Pinot Grigio) – 1 cup
  • Garlic, seasoning salt, peppr, parsley,paprika , lemon

Method:

1.Brush olive oil on the tray

2.Place the bass slices on  a tray and add 2 tablespoon of lemon juice

3.Arrange the garlic slices over the pieces and sprinkle paprika, seasoning salt (Garlic salt), parsley and pepper

4.Sprinkle the wine on top and pour generously on the sides to fill the tray. Try not to displace the spices completely.

5.Bake it for 20 mins in 350 degrees (preheat the oven to that temp)

6.Serve hot with lemon

Salad:

Lettuce, Feta Cheese, Grapes, Olive, tomato, roasted walnut, grapes, cranberry, olive oil

(Roula reminded me inspite of my claim of this being a ‘greek’ salad – it wasnt really so. The only greek thing about this was the grapes along with feta cheese and olive oil. Das is gut!)

Notes :)

#1. Boiled sweet carrots (boil them with a hint of butter) goes really well by the side.