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Turkish Style Seabass Recipe
Seabass is a type of fish found in the shallower regions of warm and tropical seas. This Turkish treat is a delicious one enriched with green chillies, tomato, mushrooms, bay leaf and nutmeg and will leave your family wanting more.
- Total Cook Time 50 mins
- Prep Time 10 mins
- Cook Time 40 mins
- Recipe Servings4
- Easy
Ingredients of Turkish Style Seabass
- 1 seabass-cut into fillets
- 6 tomatoes-skinned and diced
- 3 large green chillies-chopped
- 1 cup chopped mushroom
- 3 Tbsp chopped fresh basil
- 1 Tbsp oregano
- 1 Tbsp red chillie powder
- 1 lemon-peeled and diced
- 4-5 bayleaves
- 1 cup bechamel sauce
- 1 Tbsp tomato paste
- 1 cup grated cheese
- 1 Tbsp butter
- Salt to taste
- Bechamel Sauce
- 1 litre milk
- 70 gm butter
- 70 gm flour
- Pepper to season nutmeg
How to Make Turkish Style Seabass
HideShow Media1.
In a clay dish, arrange 1 diced tomato.
2.
Add a layer of fish fillets and diced lemon.
3.
Sprinkle a pinch of oregano, red chili powder and salt.
4.
Then add a Tbsp of chopped mushroom and a bayleaf. Keep aside.
5.
For the bechamel sauce, bring the milk to a boil. Keep aside.
6.
Melt butter in a pan. Add the flour and cook, to make what is called a white roux.
7.
Allow it to cool.
8.
Pour
boiling milk on the cooled roux and whisk until smooth.
9.
Bring to a boiling
point and cook for 4 to 5 minutes. Season and keep aside.
10.
For the tomato sauce, in a heavy bottomed pan, add the remaining tomatoes, mushroom, green chillies, basil, oregano, red chili powder and a
dollop of butter.
11.
Now add the bechamel sauce. Cook for 5 minutes.
12.
Add the tomato paste and 5 cups of water. Bring to a boil and remove from fire.
13.
Now put the clay dish on the gas and pour the sauce over the fish.
14.
Sprinkle the grated cheese.
15.
Cook over a slow fire till done. Serve hot.
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