Levrek is a popular fish in Turkey all year around since it’s farmed intensively. However, wild caught sea bass is exceptionally tastier and highly sought after. Fish fillets steamed in paper bags taste great. At seafood restaurants they are served with crusty bread and big green salad. Any fish can be prepared this way.
serves 4 people
4 sea bass (or any fish you want) fillets
1 onion, thinly sliced in half moons
4 tomatoes, diced
2-3 green chilies, chopped or one green bell pepper, chopped
1-2 cups chopped mushroom
juice of one lemon
4 bay leaves
1/2 cup chopped fresh dill
salt and pepper
2-3 tbsp olive oil or melted butter
-Saute onion, mushroom and green pepper with olive oil (or butter) in a frying pan on medium heat until soft, approximately for 10 minutes.
-Add tomato, bay leaves, lemon juice, salt and pepper. Cook for another 10 minutes.
-Add dill after turning it off.
-Cut 4 pieces of wax paper approximately 12 in X 24 in (30cm X 60cm). Brush one side with butter and fold pieces into to to make squares. Fold over two open sides to create a pocket.
-Place one fish fillet in each bag. Spoon one of forth of vegetables in each bag. Fold over the open edge to seal the paper bags and place in an ovenproof dish.
-Sprinkle a little bit of water over the bags and bake in a preheated panggangan at 380F for 20-25 minutes.
-Serve fish immediately with the bags.