Go Back
–+ servings
Print Recipe
5 from 3 votes

Baked Sea Bass in Foil - Firinda Levrek

Baked Sea Bass in Foil (Firinda Levrek in Turkish) is a simple, healthy, and incredibly flavourful dish that requires little effort and time. 
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Mediterranean, Turkish
Diet: Gluten Free, Halal, Low Calorie, Low Lactose
Servings: 2 people
Calories: 360kcal
Author: Ayla Clulee

Equipment

  • 1 kitchen scale
  • 1 measuring spoons
  • 1 large baking sheet

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)
US Customary - Metric

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

Calories: 360kcal | Carbohydrates: 1g | Protein: 54g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 242mg | Sodium: 1372mg | Potassium: 790mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 274IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 3mg