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Turkish Sea Bass

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Yield: 4 sweet ones

4 Cloves garlic; minced 2 ts Fresh grnd. black pepper
1 c Pitted black olives 1/4 c Olive oil
-chopped 2 lb Sea bass fillets
1 ts Crumbled dried oregano -(4 to 6 ea)
1 ts Crumbled dried basil 1/2 c Vegetable stock -OR-
2 tb Minced parsley - dry white wine
1 1/2 ts Salt

Combine garlic, olives, oregano, basil and parsley in small bowl.
Season to taste with salt and pepper. Heat oil in a large baking dish
at 425 degrees F. for 1 minute. Spread olive mixture evenly over
bottom of baking dish. Arrange sea bass, skin side up, on top. Pour
vegetable stock around fillets. Bake, basting occasionally with
juices, until done. To serve, arrange fillets + olive mixture on
heated serving plates. Origin: Chef Hassan Emre, Topkapi Hotel,
Instanbul, Turkey

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Comments

Turkish Sea Bass<br /> Yield: 4 sweet ones<br /> <br /> 4 Cloves garlic; minced 2 ts Fresh grnd. black pepper<br /> 1 c Pitted black olives 1/4 c Olive oil<br /> -chopped 2 lb Sea bass fillets<br /> 1 ts Crumbled dried oregano -(4 to 6 ea)<br /> 1 ts Crumbled dried basil 1/2 c Vegetable stock -OR-<br /> 2 tb Minced parsley - dry white wine<br /> 1 1/2 ts Salt <br /> <br /> Combine garlic, olives, oregano, basil and parsley in small bowl.<br /> Season to taste with salt and pepper. Heat oil in a large baking dish<br /> at 425 degrees F. for 1 minute. Spread olive mixture evenly over<br /> bottom of baking dish. Arrange sea bass, skin side up, on top. Pour<br /> vegetable stock around fillets. Bake, basting occasionally with<br /> juices, until done. To serve, arrange fillets + olive mixture on<br /> heated serving plates. Origin: Chef Hassan Emre, Topkapi Hotel,<br /> Instanbul, Turkey<br /> <br />
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