Seafood Specialties (Grilled Levrek)
Fresh Mediterranean or Black Sea fish like sea bass (levrek) or bluefish (lüfer), simply grilled or baked with olive oil, herbs, and lemon. In coastal or upscale Istanbul spots, this highlights the freshest catch for a lighter high-end option.
12 ingredients
8 steps
Ingredients
- 12 whole sea bass (levrek), cleaned and scaled
- 24 tbsp olive oil
- 34 garlic cloves, minced
- 43 tbsp lemon juice
- 51 tsp lemon zest
- 6Small bunch fresh dill
- 7Small bunch fresh parsley
- 81 tsp dried oregano
- 9Salt and black pepper to taste
- 10Lemon wedges to serve
- 11Grilled cherry tomatoes and peppers to garnish
- 12Fresh salad or rice pilaf to serve
Instructions
- 1Score the sea bass with 3–4 diagonal cuts on each side to allow the marinade to penetrate.
- 2Whisk together olive oil, garlic, lemon juice, lemon zest, oregano, salt, and pepper.
- 3Coat the fish inside and out with the marinade, stuffing the cavity with fresh dill, parsley, and lemon slices.
- 4Marinate for 30 minutes.
- 5Heat the grill to medium-high. Oil the grill grates well to prevent sticking.
- 6Grill sea bass 5–6 minutes per side until the skin is crispy and the flesh flakes easily. Alternatively, bake in foil at 200°C for 20–25 minutes.
- 7Transfer to a serving platter, garnish with fresh parsley, lemon wedges, and grilled vegetables.
- 8Drizzle with extra virgin olive oil before serving.