In this favorite, simple recipe from the Mediterranean Sea region in Turkey, the sea basses are cooked with tomato, lemon and herbs.
400 gr Sea Bass per person
1 medium red onion
50 gr Fresh Parsley
50 gr Fresh dill
10 gr grated fresh ginger
2 medium size grated tomatoes
2 pieces of thinly sliced lemon
2 cloves of minced garlic
salt to taste
How to Cook:
Ask your fishmonger to clean, gut, scale your fishes then make vertical slits on both side of the fish as seen on picture. Slits will help cooking better.
Cut the onion into thin rings and add in oven dish then put your sea basses on onion rings. Rub some salt inside and outside of the fishes and add dill and parsley in the cavity.
Mix the garlic, ginger and grated tomato puree with little bit sun flower then pour randomly on your fishes.
Cover your oven proof fish tray with aluminium foil and bake for 35-40 minutes in 160 degree hot oven. Serve hot with green Mediterranean salad.
Afiyet Olsun ( Good Apatite)