Baked Sea Bass in Foil - Firinda Levrek

Name: Baked Sea Bass in Foil - Firinda Levrek
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2 people
Ingredients: 600 g whole sea bass; ½ lemon juice; 1 tablespoon olive oil; 1 teaspoon salt; ¼ teaspoon freshly ground black pepper; 2 cloves garlic; few parsley stalks; ½ lemon from the juicing; few slices of lemon

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5.0

9 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings
2 people
Calories
358 kcal
Course
Main Course
Cuisine
Mediterranean, Turkish

Baked Sea Bass in Foil - Firinda Levrek

Dana Farley

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Baked Sea Bass in Foil (Firinda Levrek in Turkish) is a simple, healthy, and incredibly flavourful dish that requires little effort and time.

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Ingredients

Servings

600 g whole sea bass
½ lemon juice
1 tablespoon olive oil
1 teaspoon salt
¼ teaspoon freshly ground black pepper
2 cloves garlic (thinly sliced)
few parsley stalks
½ lemon from the juicing
few slices of lemon (for garnish)

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Instructions

Preheat the oven to 190° C (375° F).
Scale and gut your sea bass if it hasn't been already done by your fishmonger.
Wash it inside and out under running cold water, and pat dry with kitchen paper.
Make three slashes on each side of the sea bass.
Prepare a sheet of tinfoil big enough to wrap the fish in. Place the fish in the center.
Rub the skin of the sea bass with olive oil, and lemon juice, and season well with half of the salt and freshly ground black pepper.
Season the inside of the sea bass with the rest of the seasoning, then stuff it with the sliced garlic, parsley stalks, and lemon pieces you used for juicing.
Raise the edges of the foil and fold them so the fish is completely sealed inside.
Place the fish parcel on a baking tray and bake in the preheated oven for 20-25 minutes.

Equipments used:

Notes

Don't overcook the fish as the flesh will become very dry and tasteless.
The best way to understand if the fish is cooked is by using a meat thermometer. The internal temperature of the fish should reach 63° C (145° F) and the flesh should be opaque and flaky, separating from the bone easily.
Whole fish contains many small bones and needs to be eaten with extra care.
You can use this recipe with any type of fish. However, the cooking time might vary depending on the size of the fish!
The leftovers would keep refrigerated for up to 3 days in an airtight container. Alternatively, you can freeze them and keep them for up to three months.

Nutrition Information

Show Details

Calories 358kcal (18%) Carbohydrates 1g (0%) Protein 53g (106%) Fat 14g (22%) Saturated Fat 2g (10%) Polyunsaturated Fat 3g Monounsaturated Fat 7g Cholesterol 240mg (80%) Sodium 1370mg (57%) Potassium 784mg (22%) Fiber 0.1g (0%) Sugar 0.1g (0%) Vitamin A 272IU (5%) Vitamin C 1mg (1%) Calcium 52mg (5%) Iron 3mg (17%)

Nutrition Facts

Serving: 2people

Amount Per Serving

Calories 358 kcal

% Daily Value*

Calories	358kcal	18%
Carbohydrates	1g	0%
Protein	53g	106%
Fat	14g	22%
Saturated Fat	2g	10%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	7g	35%
Cholesterol	240mg	80%
Sodium	1370mg	57%
Potassium	784mg	17%
Fiber	0.1g	0%
Sugar	0.1g	0%
Vitamin A	272IU	5%
Vitamin C	1mg	1%
Calcium	52mg	5%
Iron	3mg	17%