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Turkish Sea Bass


Course : Seafoods
Serves: 4
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Ingredients:


4 cloves garlic

1 cup pitted black olives -- chopped

1 teaspoon crumbled dried oregano

1 teaspoon crumbled dried basil

2 tablespoons minced parsley

1 1/2 teaspoons salt

2 teaspoons fresh ground black pepper

1/4 cup olive oil

2 pounds sea bass fillets -- (4 to 6 ea)

1/2 cup vegetable stock -or- -- dry white wine
 

Preparation / Directions:


Combine garlic, olives, oregano, basil and parsley in small bowl. Season to taste with salt and pepper. Heat oil in a large baking dish at 425F 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. Origin: Chef Hassan Emre, Topkapi Hotel, Istanbul, Turkey

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