Steamed Sea Bass with Tomatoes and Herbs — Levrek Buglama
Aegean steamed sea bass fillet cooked over a bed of tomato, onion, garlic, and dill in a covered pan with white wine and lemon, served with parsley and crusty bread.
Turkish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat sea bass fillets dry, season with salt and pepper. Thinly slice onion, mince garlic, slice tomatoes into rounds. Chop dill and parsley. Halve lemon. Have bay leaves and oregano ready.
Sweat
Heat olive oil in a wide lidded pan (10–12 inches) over medium-low heat for 1 minute. Add onion and garlic, cook 5–6 minutes until softened and fragrant without browning.
Build
Lay tomato slices over onion, scatter half the dill and oregano. Pour wine and stock around the pan edge over medium heat 30 seconds until liquid simmers gently.
Steam
Lay bass fillets skin-side up on tomato bed, add bay leaves. Cover tightly with lid, steam over low heat 9–10 minutes until fish flakes easily at the thickest point.
Plate
Lift each fish onto warm plates with a wide spatula. Spoon braising liquid and tomatoes around fish, scatter remaining dill and parsley, squeeze lemon over, serve with crusty bread.
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