Turkish Firinda Levrek is a whole sea bass baked with lemon, garlic, and olive oil in foil. It takes 5 minutes to prepare and about 20 minutes in the oven.
A whole fish can look intimidating, but this is one of the easiest dinners I make. There's barely any washing up either, since everything cooks in the parcel. The foil keeps the juices in, so the fish stays moist and tender.
Jump to:
Why This Recipe Works?
- You only need a handful of everyday ingredients, and the fish doesn't need marinating.
- A meat thermometer takes all the guesswork out of cooking a whole fish.
- The same method works with sea bream, red mullet, or any other whole white fish.
- It is a naturally light dinner. No frying, and no sauce to make.
- This is the recipe I hand to anyone who tells me they can't cook fish.
What Is Levrek?
Levrek is the Turkish name for European sea bass. It is the same fish sold as branzino in Italian restaurants and lavraki in Greek ones.
It is one of the most popular fish in Turkey, grilled or baked whole at home and in fish restaurants along the coast. The flesh is white and mild, and it is rich in omega-3, protein, and vitamin B12. Firinda levrek, the baked version, is the easiest way to cook it at home.
Ingredients You'll Need
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
- Whole sea bass - One large fish of 600 grams (1 ⅓ lbs) gives 2 generous portions. Ask your fishmonger to scale and gut it, then wash it under cold running water before baking. Any other whole white fish works too, but the cooking time changes with the size.
- Olive oil - I use extra virgin olive oil to brush the skin of the sea bass. You can use any other olive oil or vegetable oil instead.
- Lemon juice - Lemon juice brightens and enriches the fish flavor and creates a pleasant contrast between the slightly salty fish meat and mildly sweet citrus.
- Garlic - Fresh garlic is a great flavoring that adds sweetness and nuttiness to fish. You can leave it out or use a small shallot instead.
- Parsley stalks - They add a great Mediterranean aroma to fish meat. You can substitute them with fresh thyme, dill, or rosemary.
How to Bake a Whole Sea Bass in Foil?
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 a paper kitchen towel. Make three slashes on each side of the sea bass.
Prepare a sheet of foil 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 to 25 minutes.
The internal temperature of the fish should reach 63° C - 145° F and the flesh should be flaky, separating from the bone easily.
Recipe Tips From the Chef
- 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.
- Make three slashes on each side of the fish before baking. It cooks faster and more evenly that way.
- If you want a bit of color on the skin, open the foil for the last few minutes in the oven.
- Ask your fishmonger to scale and gut the fish. It saves you the messiest part of the job.
Serving Suggestions
This fish only needs a salad to make a meal. Kisir, White Bean Salad, and Lebanese Tabbouleh all work well, and Beetroot Salad and Spicy Thai Mango Salad are both good with white fish. A scoop of Orzo with Pesto on the side works too.
In Turkey, fish often comes with olive oil vegetable dishes. Try Zeytinyağlı Pırasa Yemeği (Turkish Braised Leeks), Zeytinyagli Taze Fasulye, or Barbunya Pilaki.
For something more filling, add potatoes. Sauteed Potatoes, Boulangere Potatoes, Fondant Potatoes, and Pomme Puree all go well with baked sea bass.
Storage and Make Ahead Instructions
Baked sea bass keeps well. Store leftovers in an airtight container in the fridge for up to 3 days, or freeze them for up to 3 months.
Thaw frozen fish overnight in the fridge. Reheat it gently in the oven until just warmed through, so it doesn't dry out. Avoid the microwave.
Recipe FAQs
Yes, this baked sea bass in foil recipe works with fillets too. Wrap them the same way and cut the baking time down to around 10 to 12 minutes.
No. The sealed foil parcel cooks it evenly, so leave it as it is until you check for doneness.
Yes. Thaw it fully in the fridge overnight and pat it dry before seasoning, or you'll have extra water in the parcel.
Yes, but hard vegetables cook slower than the fish. Slice potatoes or carrots very thin, or roast them separately. Soft ones like tomato and zucchini slices can go straight in under the fish.
Yes. Put the parcel on a medium barbecue with the lid closed and give it about the same time as the oven. The flesh should flake and come away from the bone when it is done.
Related Recipes
For more seafood recipes, why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making this easy, healthy, and delicious Baked Sea Bass - Firinda Levrek as much as you enjoy eating it! 🙂
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Cooking Gorgeous
Baked Sea Bass in Foil
Ingredients
- 1 ⅓ lbs whole sea bass (600 grams)
- 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)
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 foil 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 to 25 minutes.
Notes
- Ask your fishmonger to scale and gut the fish.
- Make three slashes on each side so the fish cooks evenly.
- Don't overcook it or the flesh turns dry. The fish is done at 63° C - 145° F, when the flesh flakes and comes away from the bone easily.
- If you don't have a thermometer, check that the flesh is opaque and flakes easily.
- Open the foil for the last few minutes if you want color on the skin.
- Whole fish has many small bones, so eat with care.
- The recipe works with any whole white fish, such as sea bream or red mullet; adjust the time to the size. Fillets only need 10 to 12 minutes.
- Leftovers keep 3 days in the fridge or 3 months in the freezer in an airtight container. Reheat gently in the oven so the fish doesn't dry out.
Peri says
This recipe is super easy to make but simply delicious. This will be my new favorite way to cook sea bass. Thanks for the recipe!