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Friday, July 5, 2013

Oven Baked Levrek ( Turkish Sea Bass)

It’s been a while since we cooked fish and we wanted to try a type of fish that we didn’t have before. This recipe is dead easy and the results are delicious, with a great taste from the veggies and very meaty, rich fish. Honestly, this is so easy that actually I’m not sure that I can call this a recipe. 

Before anything, make 3 cuts on each side of the gutted and cleaned fish. Don’t go all the way through, you just need to make some incisions that allow the flavors to get easily in the meat.

Rub your fish with salt and pepper, and fill its insides with mint (don’t bother cleaning the leaves from the stalk, just give it a good wash), fennel leaves and 1 garlic clove, sliced. Then, grab some tin foil (the length should be twice that of the fish) and place tomato slices and on top of those onion sections for as long is needed to cover the fish from head to tail. 

Place the filled fish on top of the veggies, then add another layer of the tomato-onion combo on top of the fish. Drizzle a nice splash of olive oil on top of the fish, then close the tin foil just like you would seal a giant candy, making sure you leave a pocket of air inside, that’s where the steam will create and cook your fish to perfection. Put your candy wrapped levrek into a hot oven for 15 minutes, then put it on a plate and sprinkle it generously with lemon juice. 

You’ll see that there will be a lot of cooking liquid in the foil, I’d say don’t throw it away, it’s basically the concentrated flavor of the dish; put a couple of tbs of that on top of the fish as well, can’t do you any harm. Open up your well chilled rose wine and dig into this very light and fresh dish.    

Mr. G. 

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