Turkish cuisine · Fish & Seafood

Steamed Sea Bass

Steamed sea bass fillets with mushrooms, carrot and tomato in a delicate lemon broth – an Istanbul restaurant classic.

Ingredients · for 4 servings

• 600 g sea bass fillets
• 200 g mushrooms
• 2 carrots
• 2 tomatoes
• 1 onion
• 3 cloves garlic
• 100 ml white wine
• 1 lemon
• 3 tbsp olive oil
• 20 g butter
• 1/2 bunch dill
• 1 tsp salt

Instructions

1. Rinse the sea bass fillets, pat dry, cut into wide pieces, drizzle with salt and the juice of half a lemon, and chill for 10 min.
2. Cut the onion into fine half-rings, chop the garlic, slice the carrots thinly, quarter the mushrooms and dice the tomatoes.
3. Heat the olive oil in a wide pan and sauté the onion, carrot and garlic over medium heat for 5–6 min. until the onion is translucent but the carrot is still crisp.
4. Add the mushrooms and cook for another 4 min. until their liquid has evaporated; then add the tomatoes, white wine and 100 ml water and simmer uncovered for 5 min.
5. Place the fish pieces side by side in the broth, dot with flecks of the butter, cover and steam over gentle heat for 8–10 min. – the fish must not boil vigorously.
6. Season to taste with the remaining lemon juice, sprinkle with chopped dill and serve with the broth in deep plates.