Baked Sea Bass in Foil (Firinda Levrek in Turkish) is a simple, healthy, and incredibly flavourful dish that requires little effort and time. This delicious white fish is elegant enough to put on your next holiday menu or when you want something a little different for a family gathering. It is also rich in iron, potassium, and vitamins, so it’s a great choice to include in your diet.
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This Turkish-style whole roasted sea bass recipe doesn't take too much effort to prepare and is full of Mediterranean flavors and aromas. Baking the sea bass in foil allows you to preserve the cooking juices of the fish inside the foil and keeps the fish moist and tender.
Why This Recipe Works?
- This deliciously fresh and flavorsome recipe is extremely easy to make and only requires a few fridge ingredients you might already have in hand.
- It is a healthy, tasty, and elegant dish that you can serve at dinner parties, special occasions, or weeknight meals.
- You can make this simple fish recipe with other whole fishes such as sea bream or red mullet.
- This Turkish-style baked sea bass recipe uses fresh Mediterranean aromas and flavoring that the whole family would enjoy.
- Baking a whole fish in foil preserves nutrients, reduces fat content, and adds flavor lightly.
Ingredients and Substitutes
Sea Bass
Sea bass is a highly prized fish, with tender and tasty meats that are perfect for cooking in many ways. It is rich in Omega 3 and protein and is also a good source of vitamin B12, phosphorus, and manganese.
I use one large fish weighing 600 grams which give 2 generous portions. Make sure you get it scaled and gutted when buying from your fishmonger. Wash it under running cold water to get rid of the blood and any other impurities before baking.
You can make this recipe with any other whole fish you would prefer. The cooking time might vary depending on the size of the fish.
Other ingredients you will need for this delicious baked Sea bass dish are:
- 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 it with fresh thyme.
How to Bake a Whole Sea Bass in Foil?
This is a very easy recipe with just a few simple ingredients. However, you need to follow a few simple steps to achieve the best results:
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 tinfoil 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 20-25 minutes. The internal temperature of the fish should reach 63° C (145° F) and the flesh should be flaky, separating from the bone easily.
Serving Suggestions
Whole roasted sea bass pairs perfectly with refreshing salads such as Orzo Pasta Salad, Kisir - Turkish Bulgur Salad, Piyaz (Turkish Bean Salad), and Tabbouleh (Lebanese Tabouli Salad).
You can also serve this healthy dish with some potato side dishes such as Crispy Sauté Potatoes With Garlic, Potato Boulanger, and Pomme Purée (Creamy Mashed Potatoes).
Top 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.
Recipe FAQs
The leftovers would keep refrigerated for up to 3 days in an airtight container. Alternatively, you can freeze them and keep them for up to three months.
Yes, you can use this recipe with any type of fish. However, the cooking time might vary depending on the size of the fish!
The cooking time for a whole sea bass depends on the size and cooking technique of the fish.
The best way to find out if the fish is cooked is to use 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.
Related Recipes
For more delicious 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 recipe as much as you enjoy eating it! 🙂
Bon appétit! / Afiyet olsun!
Baked Sea Bass in Foil - Firinda Levrek
Equipment
Ingredients
- 600 g whole sea bass
- 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 tinfoil 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 20-25 minutes.
Notes
- 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.
- You can use this recipe with any type of fish. However, the cooking time might vary depending on the size of the fish!
- The leftovers would keep refrigerated for up to 3 days in an airtight container. Alternatively, you can freeze them and keep them for up to three months.
Nutrition
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