Sea bass baked in paper

Sea bass baked in paper

Kağıtta levrek

By
From
Turkish Fire
Serves
4
Photographer
Alicia Taylor

Ingredients

Quantity Ingredient
50g butter
1 onion, diced
2 long green chillies, diced
1 lemon, juiced
2 vine-ripened tomatoes, chopped
4 bay leaves
4 x 125g sea bass fillets, or other firm-fleshed white fish, such as barramundi
30g finely chopped dill
Radish & watercress salad, to serve
crusty bread, to serve

Method

  1. Preheat the oven to 180°C.
  2. Melt the butter in a frying pan over a medium heat. Sauté the onion and chilli for 5 minutes, or until soft. Add the lemon juice, tomato and bay leaves. Season with sea salt and freshly ground black pepper and stir for a few minutes, until the tomato starts to soften.
  3. Place the fish fillets on separate sheets of baking paper, making sure each piece of baking paper is large enough to create a parcel for the fish. Spoon the tomato mixture over all the fish and sprinkle with the dill. Fold each sheet of baking paper up into a parcel, sealing them well.
  4. Place the fish parcels on a baking tray and bake for 10–15 minutes, until the fish flakes easily when tested with a fork.
  5. Remove the fish from the parcels and serve on individual plates, with radish and watercress salad and crusty bread.
Tags:
Turkish
Fire
Sevtap
Yuce
Turkey
European
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