Difference between revisions of "Turkish Sea Bass"
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RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
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* ½ cup [[vegetable stock]] '''or''' dry [[white wine]] | * ½ cup [[vegetable stock]] '''or''' dry [[white wine]] | ||
| − | == | + | == Procedures == |
# Combine [[garlic]], , [[oregano]], [[basil]] and [[parsley]] in small bowl. | # Combine [[garlic]], , [[oregano]], [[basil]] and [[parsley]] in small bowl. | ||
# Season to taste with [[salt]] and [[pepper]]. | # Season to taste with [[salt]] and [[pepper]]. | ||
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[[Category:Seabass Recipes]] | [[Category:Seabass Recipes]] | ||
[[Category:Turkish cuisine]] | [[Category:Turkish cuisine]] | ||
| − | [[Category:Meat | + | [[Category:Meat Recipes]] |
[[Category:Broth Recipes]] | [[Category:Broth Recipes]] | ||
[[Category:White wine Recipes]] | [[Category:White wine Recipes]] | ||
Latest revision as of 16:27, 11 July 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
Procedures
- 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.
