Best Turkish Sea Bass Recipes

Turkish Sauteed Sea Bass with Almond Tarator image

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 image

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 image

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.