Levrek Izgara — Turkish Grilled Sea Bass

Whole sea bass grilled with olive oil, lemon and herbs until the skin is crisp and the flesh is moist.

TIME BREAKDOWN
Prep: 15 min
Cook: 20 min
Total: 35 minutes
Vegetarian
❌
Nuts
❌
Serves
2 people
Difficulty
Very Easy

Ingredients

  • 2 whole sea bass (about 450g each), scaled and gutted
  • 3 tbsp olive oil
  • Juice of 1 lemon, plus wedges to serve
  • 2 cloves garlic, crushed
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • Rocket salad and sliced red onion with sumac, to serve

Method

  1. Rinse the fish and pat dry. Score the skin diagonally 3 times on each side.

  2. Mix the olive oil, lemon juice, garlic, oregano, salt and pepper and rub all over the fish and inside the cavities. Stuff each cavity with thyme and a bay leaf.

  3. Heat a griddle pan, grill or barbecue to high. Cook the fish for 8 to 10 minutes per side until the skin is crisp and the flesh flakes easily.

  4. Rest for 2 minutes and serve with lemon wedges, rocket salad and red onion with sumac.