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Oven-baked Sea Bass/Fırında Deniz Levreği

23rd March 2011 By Claudia Turgut 4 Comments

Here in Istanbul we are surrounded by water: the Sea of Marmara, the beautiful Bosphorus and Golden Horn, and then the Black Sea. You would think that fish would be cheap – but it isn’t, and dinner in one of the many fish restaurants especially by the sea can be surprisingly pricey.

fishermen in Karakoy

A wet day for the fishermen in Karaköy

All fish meals always start with any number of meze followed by the fish traditionally grilled, baked or fried and served with a salad. For me the meze are almost enough in themselves but I am always persuaded to have a fish afterwards. The most popular drink with fish especially in summer is rakı but a bottle of nice dry white wine is equally acceptable.

 

2 pics of deniz levrek and 2 fillets

I love the traditional fish places like Karaköy and Kadıköy for their displays and atmosphere but in my experience the fish counters in the supermarkets do a better job of cleaning the fish especially if you want fillets.

We were having friends round so I thought I would get some fillets of sea bass/deniz levreği, generally considered to be the queen of the fish, so I headed for my local Migros which has a great fish counter. I bought 3 beauties which were meticulously prepared and sliced into 6 fillets. This recipe adapted from Alev Kaman’s Modern Türk Mutfağı calls for a delicious sauce which I thought would make a change!

Ingredients for Oven-baked Sea Bass  
Serves 6
6 sea bass fillets/levrek fileto
20 mushrooms
3 green peppers/sivribiber (the long thin green ones, not the stuffing variety)
2 tomatoes
3 spring onions
2 tbsp olive oil
1 cup cream
1tbsp flour
1 cup water
1/2 tsp black pepper
1 tsp salt
Method
  • Pre-heat the oven to 180C/360F.
  • Wash and slice the mushrooms. Wash and de-seed the peppers, then slice. Trim the spring onions and slice thinly. Peel the tomatoes and chop. Wash and pat dry the fish fillets.
3 pics of preparing veg
  • Heat the olive oil in a pan, add the mushrooms and gently saute for 5-6 minutes. Add the peppers, spring onions, tomatoes, salt and pepper and cook for a further 5 minutes on a low heat.
  • Put the flour in a mug and gradually add the cup of water, stirring all the time. Using a whisk, add the cream. Add this mixture to the vegetables in the pan stirring all the time, and bring to the boil.
  • Place the fillets on an oven tray or suitable ovenproof dish and pour the sauce over. Bake for 30 minutes.
The sauce is underway

The sauce is underway

Ready to go in the oven

Ready to go in the oven

Some potatoes and a green salad are all you need to go with this delicious fish dish.
Afiyet olsun!

Related

Filed Under: Fish, Sea Bass Tagged With: baked fish, cooked in the oven, deniz levreği, fish, Fish and Seafood, levrek, sea bass

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Reader Interactions

Comments

  1. ? says

    23rd March 2011 at 11:57 am

    This sounds delicious!

    Reply
  2. Meeling says

    23rd March 2011 at 1:53 pm

    That looks fabulous….we get some lovely fish here in So Cal…I even have some halibut in my freezer…think I'll give it a go with that!

    Thanks for sharing!!!

    Reply
  3. Cuisine de Provence says

    24th March 2011 at 3:03 pm

    This sounds like a recipe my OH would love (and so would I) will try it out real soon. Thank you!

    Reply
  4. Joy says

    28th March 2011 at 2:22 pm

    Great recipe idea! I often simply roast the levrek with a bit of EVOO, lemon and herbs, but this would make a nice change too. Thanks!

    Reply

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