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Steamed Sea bass with Vegetables; Sebzeli Levrek Bugulama

Steamed Seabass Stew with Tomatoes, Peppers, Onions; Sebzeli Levrek Bugulama

Steamed Sea bass Stew with Tomatoes, Peppers, Onions; Sebzeli Levrek Bugulama

I love poaching fish with layers of vegetables in a little water and olive oil; this method of cooking is called “bugulama” (steamed) in Turkish cuisine. This way of cooking is not only healthy but also very delicious and easy to make. This recipe is also gluten-free.

I used sea bass fillets in my recipe but any fillets of white fish, as well as sardines and anchovies would work here (if you like anchovies, you may also enjoy my Poached anchovies or anchovy stew with vegetables; Hamsi Bugulama recipe at this link).  Tomatoes, onions and green bell or pointy peppers add a lovely, clean flavor in their own juice. Slices of lemon and parsley also add a delicious, refreshing taste to this all in one pot, healthy dish, packed with flavor.

I hope you enjoy this delicious and easy Seabass Stew, Balik Bugulama. You can serve steamed potatoes or this delicious baked potatoes, peppers, red onion and olives with cumin and red pepper flakes by the side.

Afiyet Olsun,

Ozlem

5.0 from 1 reviews
Steamed Sea bass with Vegetables; Sebzeli Levrek Bugulama
 
This delicious steamed sea bass stew with vegetables, Levrek Bugulama, is healthy, easy and makes a complete meal with all the fresh vegetables in it. Tomatoes, onions and green bell or pointy peppers add a lovely, clean flavor in their own juice. Slices of lemon and parsley also add a delicious, refreshing taste to this all in one pot, healthy dish, packed with flavor. You can use any other white fish fillet of your choice.
Author:
Recipe type: Healthy Turkish Fish Stews
Cuisine: Turkish
Serves: 4
Ingredients
  • 4 fillets of sea bass – or any other white fish of your choice-
  • 1 red onion onion, quartered and thinly sliced
  • 3 cloves of garlic, crushed and finely chopped
  • 3 medium tomatoes, quartered and thinly sliced
  • 2 green bell peppers or pointy peppers, deseeded and sliced in stripes
  • 15 ml / 1 tbsp. lemon juice
  • 1 lemon, sliced thinly
  • 4 fl. oz./ ½ cup water
  • 60 ml / 4 tbsp. olive oil
  • Salt and ground black pepper to taste
  • 5ml/1 tsp red pepper flakes – optional to serve
  • Handful of flat leaf parsley, coarsely chopped – to decorate
Instructions
  1. Heat olive oil in a large, heavy pan. Stir in the chopped onions and peppers. Sauté until soft, for 3-4 minutes. Add the chopped garlic, lemon juice and water. Cover and cook over medium to low heat another 5 minutes. Turn the heat off.
  2. Place the fish fillets over the cooked vegetables. Spread the sliced tomatoes and lemon over the fish. Season with salt and freshly ground black pepper.
  3. Cover and cook over medium to low heat for 8 to 10 minutes (please check the cooking time required for the fish of your choice at its packaging, take care not to overcook the fish.)
  4. Once cooked, sprinkle the chopped parsley over and serve hot. You can serve steamed potatoes or this delicious baked potatoes, peppers, red onion and olives with cumin and red pepper flakes at my blog, by the side.
 

So Good to be Back Home

Glorious Hagia Sophia, Istanbul

Glorious Hagia Sophia, Istanbul

Gorgeous bays around Bodrum, Turkey

Gorgeous bays around Bodrum, Turkey

I hope you all had a wonderful summer; for us, it really was so good to be back home, Turkey. I was in Istanbul, the city that makes my heart beats fast. Seeing my favorite sights like the Hagia Sophia and catching up with family and friends were the highlights, precious times. And not to forget the glorious Turkish food! We also spent time in Bodrum, at the southern coast; magical bays, gorgeous turquoise sea, warm, friendly folks; it was a very memorable, special holiday.

My Turkish Cookery Course at JAU University, Amman – Jordan in September

Our Turkish Cookery Course in Jordan, September 27- 29, 2016

Our Turkish Cookery Course in Jordan, September 27- 29, 2016

I am delighted to be returning to Amman, Jordan to teach a 3 day Turkish Cookery Course from September 27th  through 29th, 2016.  We will be covering a feast of 14 classic Turkish recipes during our course. I greatly look forward to sharing delicious Turkish cuisine with food lovers again in Amman. Here’s the course details if you can join us.

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Baked haddock with tomatoes, red onion, peppers, capers and bay leaves, in olive oil

A fisherman is getting ready for the catch of the day, the Bosphorus, Istanbul

Do you like fish? How do you like your fish cooked? We have a delicious and easy all-in-one-tray baked fish with vegetables this week. Fish is generally grilled or lightly fried in Turkey. “Balik & Ekmek”, is one of the most popular street foods at home, where the fisherman shallow fries the catch of the day at his boat and serves in our traditional white loaf, ekmek, with a slice of lemon by the side. A first bite of that fish sandwich, especially if you are by the Bosphorus or anywhere by the coast, is just heavenly.

A fisherman by Golden Horn, Istanbul, grilling the catch of the day for "Balik & Ekmek"

Regarded as a symbol of fertility, fish is very much enjoyed at home, especially at the coastal regions. Turkey is bounded by the sea on three sides – the Mediterranean, Aegean and the Black Sea. With the Sea of Marmara, the Bosphorus and Dardanelles at northwest, Turkey has over 7,000km (4,350 miles) of coastline. The plentiful fishing waters provide daily catches of bluefish, red and grey mullet, swordfish, sea bass, tuna, bonito, turbot, plaice, mackerel, sardines, anchovies and many more. In most of the coastal regions, fish is bought very fresh, straight off the boats at the daily fish market, still swimming around in the buckets or beautifully arranged on ice.

It is the palamut or bonito, as well as lufer (blue fish) season in Turkey at the moment; please check out A Seasonal Cook in Turkey’s lovely post on these seasonal fish in Turkey.

We Turks also like baking the fish with vegetables; the wonderful juices of the vegetables and lemon juice make a refreshing, delicious sauce. We very much enjoyed this baked haddock with red onions, peppers, tomatoes cooked in olive oil, with bay leaves and capers recently; the flesh has been succulent and moist, and delicately flavored with bay leaves. I added a handful of capers for an extra zing, the flavors complemented each other beautifully. As the fish is baked with vegetables together, you have a delicious, healthy meal ready in about 45 minutes, a precious extra bonus!

Baked haddock with vegetables and capers, cooked in olive oil; delicious, healthy and so easy.

This baked fish and vegetables dish is also delicious made with a variety of fish, such as bonito, trout, salmon, sea bass or mackerel. The squeeze of lemon to the finished dish gives an extra zing and a refreshing flavor.

How about finishing the meal with a sweet note? These caramelized dried apricots with walnuts stuffing may just fit the bill : )

This recipe is adapted from The Complete Book of Turkish Cooking by Ghillie Basan, one of my favorite Turkish cookery authors.

Baked haddock with tomatoes, red onion, peppers, capers and bay leaves

Preparation time: 15-20 minutes                                     Cooking time: 40-45 minutes

4 fillets of haddock –or any filleted fish of your choice

4 tomatoes, sliced

1 red onion, cut in half lengthways and sliced

1 green and 1 red bell pepper, seeded, cut in half lengthways and sliced (you can also use chillies for a spicy flavor)

1 bunch flat leaf parsley, leaves chopped

4 dried bay leaves (or 6-8 fresh bay leaves)

2 tbsp capers in jar, its juice drained and rinsed

4-5 tbsp olive oil

Sea Salt and ground black pepper to taste

I lemon, cut into wedges to serve

 

Preheat the oven to 180 C/350 F/Gas 4

Arrange the vegetables and the bay leaves in between the fish fillets.

Place the fish in a shallow ovenproof dish and sprinkle them with sea salt and ground black pepper. Arrange the onions, tomatoes and peppers over and around the fish. Tuck the bay leaves around the fish and pour over the olive oil. Cover the dish with foil and place it in the oven for 30 minutes.

Stir in the capers and the parsley, give a gentle mix.

Remove the foil and stir in the capers and the parsley, give a gentle mix. Place the dish back to the oven for a further 10-15 minutes for the fish to brown slightly.

Baked fish with vegetables now ready to eat; all you need is a squeeze of lemon over!

Serve hot with wedges of lemon squeezed over the fish and garnish each plate with the vegetables and bay leaves.

Afiyet Olsun,

Ozlem

 

 

 

 

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Inspirations from Trilye; Baked Sea Bass with Vegetables in Olive Oil & Lemon Sauce; Sebzeli Levrek Pilaki ve Trilye Restaurant

I had the pleasure  of meeting  Mr Sureyya Uzmez, the food writer and owner of Ankara’s Trilye Fish Restaurant; undoubtedly one of the best fish restaurants in Turkey. I greatly admired Sureyya Bey’s (Mr Sureyya’s) passion for seafood and efforts to source the freshest possible fish and shellfish at home, and preparing them in a way to bring the best out of them. This is also the essence of Turkish cooking; we aim to bring out the freshness, the actual flavor of the produce, rather than hiding it behind sauces.  I very much look forward to the Trilye experience in Ankara, and I hope you can too.

Trilye Restaurant’s Mr Sureyya Uzmez and myself at Covent Garden, London, before our interview

My dear cousin, Ahmet Sabuncu is an accomplished photographer (please check out Ahmet’s award winning pinhole photography) and a TV producer for TRT (Turkish Radio and Television). Teaming up with Mr Uzmez and the wonderful Sofra Restaurant’s ambassador of Turkish food, Mr Huseyin Ozer, they have been shooting a TV program in London about how Turkish and British cuisines have been shaped throughout the history, the ethnic influences that has contributed to Turkish and other food cultures. They kindly included an interview with me for the program, which is planned to go on air in Turkey – very exciting! It was a thoroughly enjoyable experience – my sincere thanks to them.  I will keep you posted on the air time of the program 🙂

Southeast coast of Turkey, bountiful with fish, just as at the Agean and Black Sea

Regarded as a symbol of fertility, fish is very much enjoyed at home, especially at the coastal regions. Turkey is bounded by the sea on three sides – the Mediterranean, Aegean and the Black Sea. With the Sea of Marmara, the Bosphorus and Dardanelles at northwest, Turkey has over 7,000km (4,350 miles) of coastline. The plentiful fishing waters provide daily catches of bluefish, red and grey mullet, swordfish, sea bass, tuna, bonito, turbot, plaice, mackerel, sardines, anchovies and many more. In most of the coastal regions, fish is bought very fresh, straight off the boats at the daily fish market, still swimming around in the buckets or beautifully arranged on ice.

One of the many fisherman by the Bosphorus, Istanbul, getting ready for his daily catch

Inspired by Sureyya Bey’s passion for seafood, I adapted one of the recipes at Trilye’s wonderful book “Trilye’s Passion for Sea Food” (Trilye’nin Balik Sevdasi). This delicious baked sea bass makes a complete meal with all the fresh vegetables in it, and so easy to make. I poached the sea bass and the vegetables in olive oil, lemon juice and a little water, just as the same way we cook ‘Vegetables cooked in olive oil’, Zeytinyaglis. This delicious and healthy way of cooking retains all the wonderful juices of the fish and vegetables. The result has been a refreshing, utterly delicious supper that disappeared very quickly.

Baked Sea bass with vegetables in olive oil

Baked Sea bass with vegetables in olive oil

Serves 4

Preparation time: 15-20 minutes                               Cooking time:  about 35-40 minutes*

4 fillets of sea bass – or any fresh white fish-

1 onion, cut in half and sliced thinly

4-6 cloves of garlic, crushed and chopped coarsely

1 small green (bell or pointy) pepper, quartered and sliced thinly

1 small yellow (bell or pointy) pepper, quartered and sliced thinly

3 medium tomatoes, coarsely sliced

2-3 medium potatoes, cut in half and thinly sliced

Juice of 1 lemon

2 bay leaves

8fl oz/1 cup water (or fish stock)

45ml/3 tbsp olive oil

5ml/1 tsp red pepper flakes – optional

Salt and ground pepper to taste

Handful of flat leaf parsley, coarsely chopped – to decorate

Lemon wedges to serve

* Please check the recommended cooking time for the fish of your choice on the packaging.

Preheat the oven to 180C/350F

Stir in all the prepared vegetables and the bay leaves in a baking dish. Coat them with the olive oil, salt, pepper and red pepper flakes (if used).

Coat the vegetables with olive oil, seasoning and red pepper flakes; they complement the fish beautifully

Coat the fish fillets with 1 tbsp of olive oil and place them amongst the vegetables. Mix the lemon juice with water or fish stock and spoon this liquid all around the fish and vegetables. Cover the baking dish with foil and put it in the oven for about 35 minutes or until the fish and vegetables are cooked. Once cooked, take the foil out and sprinkle chopped parsley over the fish. Serve immediately with wedges of lemon by the side.

Sea bass baked with vegetables in olive oil; a delicious all in one dish.

Sea bass baked with vegetables in olive oil; a delicious all in one dish.

For a light and delicious finish, you may serve the Baked Apricots with Walnuts as a dessert.

Afiyet Olsun (May you be healthy and happy with the food you eat);

Ozlem

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