Difference between revisions of "Turkish Sea Bass"
RealRecipes (talk | contribs) m (Text replace - "Category:Vegetable stock and broth Recipes" to "Category:Broth recipes") |
RealRecipes (talk | contribs) m (Text replace - "\[\[Category:Turkish ([^cC])(.*)\]\]" to "Category:Turkish cuisine Category:$1$2 Recipes") |
||
| Line 26: | Line 26: | ||
[[Category:Low-calorie Recipes]] | [[Category:Low-calorie Recipes]] | ||
[[Category:Seabass Recipes]] | [[Category:Seabass Recipes]] | ||
| − | [[Category:Turkish Meat Dishes]] | + | [[Category:Turkish cuisine]] |
| + | [[Category:Meat Dishes Recipes]] | ||
[[Category:Broth recipes]] | [[Category:Broth recipes]] | ||
[[Category:White wine Recipes]] | [[Category:White wine Recipes]] | ||
Revision as of 15:46, 8 May 2012
Ingredients
- 4 cloves garlic, minced
- 1 cup pitted black olives, chopped
- 1 tsp crumbled dried oregano
- 1 tsp crumbled dried basil
- 2 tbsp minced parsley
- 1½ tsp salt
- 2 tsp fresh ground black pepper
- ¼ cup olive oil
- 2 lbs sea bass fillets (4 to 6 fillets)
- ½ cup vegetable stock or dry white wine
Directions
- Combine garlic, , oregano, basil and parsley in small bowl.
- Season to taste with salt and pepper.
- Heat oil in a large baking dish at 425°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 and olive mixture on heated serving plates.
