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2 whole sea bass, gutted and fins removed
Coarse sea salt and fresh ground black pepper
¼ cup extra virgin olive oil
2 sprigs fresh thyme, chopped
2 sprigs fresh rosemary, chopped
2 sprigs fresh parsley, chopped
4 fresh bay leaves
½ cup scallions, finely sliced
1 lemon’s juice
Season the cavity and exterior of fish with salt and pepper. Cover with plastic, and refrigerate for 1 hour. Preheat oven to 450 F (230 C). Grease a baking dish that is just large enough to hold fish without crowding.
Divide thyme, rosemary, and parsley evenly between each fish, and place inside cavity. Also add some on the exterior of fish. Place 2 bay leaves in cavity of each fish. Cut 3-4 vertical slits on both sides of the fish.Sprinkle scallions over and around fish; drizzle with olive oil.
Roast for 15-20 minutes in the oven checking if the thickest part of the fish is just firm. When it’s cooked drizzle fish with lemon and with any pan juices before serving.
ENJOY
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2 tane butun levrek, temizlenmis, yuzgecleri ve kuyrugu alinmis
Deniz tuzu ve taze ogutulmus karabiber
¼ su bardagi sizma zeytinyagi
2 dal taze kekik, dogranmis
2 dal taze biberiye, dogranmis
2 dal taze maydanoz, dogranmis
4 tane defne yapragi
½ su bardagi taze sogan, ince dogranmis
1 limonun suyu
Levreklerin icini ve disini tuz ve biberle ovalayin. Strec film ile kaplayin ve buzdolabinda 1 saat bekletin. Firini onceden 230 C (450 F)’ye isitin. Iki tane baligi koyabileceginiz bir firin tepsisini yaglayin.
Sonra, kekik, biberiye ve maydanozu ikiye bolun. Her iki levregin de hem icine hem de disina koyun. Her baligin icine 2’ser tane defne yapragi yerlestirin. Levreklerin her iki tarafina da enine 3-4 tane cizik atin. Taze soganlari baligin uzerine ve yanlarina serpistirin ve uzerlerinde zeytinyagi gezdirin.
Firinda yaklasik 15-20 dakika pisirin. Pisme suresinin bitmesine yakin levreklerin en kalin yerlerine catal ya da bicak batirarak pisip pismedigini kontrol edin. Servis yapmadan once limon suyunu ve tepsinin dibinde biriken sosu levreklerin uzerinde gezdirin.
AFIYET OLSUN
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