Sea Bass Poached in Parchment Paper
(Kagitta Levrek Bugulama)
1 Sea Bass fillet (~225 gr) -in one or two pieces
1 tbsp lemon juice
1 tbsp extra virgin olive oil
1 tomato, peeled, sliced
1 cubanelle pepper, seeds discarded, cut in bite sizes
5-6 pearl onions, sliced
4-5 mushrooms, brushed, sliced (optional)
2-3 lemon slices
1 Bay leaf
1 tbsp butter, cut in small pieces
1 pinch crushed pepper
1 tbsp crushed tomato mixed with 2 tbsp water*
Season the fish with salt and pepper. Cut some parchment paper. Place the fish in the middle of it. Spread olive oil all over with your hands. Arrange tomato slices, cubanelle pepper, onion and mushrooms on top. Place the Bay leaf and lemon slices on top as well. Sprinkle butter and crushed pepper and drizzle the crushed tomato all over. Fold the parchment paper over the top and the sides to prevent the juice from leaking out. Place the pocket on the oven tray.
Preheat the oven to 400 F (200 C). Cook for about 25 minutes on the middle rack. Then remove the tray and open up the paper (picture below), discard the Bay leaf. Gently slide the Sea Bass onto the serving dish. Serve with lemon wedges.
* You may use white wine or Raki instead of 2 tbsp water.
- Black Olive Paste on Bread, Shrimp in an Orange Basket, Arugula Salad and Tulumba Dessert.
What is Raki?
Raki is the traditional alcoholic Turkish drink. It's mixed with water and/or ice cubes and the colour turns to milky white. Because of its color Turks call it lion's milk (Aslan Sutu). Raki is liquorish, anise-flavored and is made from grapes, raisins and/or figs. Raki has its own special glass which is slim, tall and clear called Kadeh. A Raki table should be full of mezes (appetizers). This is the traditional way to make a lovely conversation. Feta cheese (white cheese) and sweet melon are indispensable mezes for Raki.... then Kebabs, or fish come as a main dishes. The best and traditional way to finish a meal with Raki is to have dessert with Turkish Coffee:)