Grilled Whole Sea Bass with Lemon — Levrek Izgara
Aegean whole grilled sea bass marked deeply on the skin and finished with lemon-olive oil dressing, served with a herb salad of parsley, dill, and red onion plus boiled new potatoes.
Turkish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat both sea bass dry and score skin diagonally 3 times each side. Rub inside and out with salt, pepper, oregano, and 20ml olive oil. Stuff cavities with halved garlic and sliced lemon. Slice red onion thinly, chop parsley and dill coarsely.
Boil
Place new potatoes in cold salted water, bring to boil over high heat 5 minutes, reduce to medium, simmer 12–14 minutes until tender. Drain, toss with pinch of salt. While potatoes cook, toss herbs with vinegar, 20ml olive oil, and salt to taste.
Grill
Heat two grill pans over high heat 4 minutes until smoking (or cook sea bass sequentially in one pan). Brush bass skin with remaining olive oil. Grill 5 minutes per side over high heat until skin is deeply marked and flesh flakes easily at the thickest point.
Plate
Lift each bass onto warm platters, pile herb salad alongside, set potatoes at the edge, finish with generous lemon squeeze and olive oil thread over the fish.
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