Levrek Buğulama (Braised Sea Bass with Tomatoes and Peppers)
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Ingredients
- 600 g sea bass fillets
- 2 ripe plum tomatoes
- 1 green pepper
- 1 onion, finely sliced
- 1 lemon, juiced
- 3 tbsp olive oil
- 2 tbsp flat-leaf parsley, chopped
Nutrition (per serving)
- Calories
- 272 kcal
- Protein
- 29 g
- Carbohydrate
- 5.9 g
- of which sugars
- 4.5 g
- Fat
- 14.2 g
- of which saturates
- 2.4 g
- Fibre
- 2.9 g
- Salt
- 0.27 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 190C (170C fan, gas 5).
- 2
Heat half the olive oil in a pan and cook the onion and green pepper for 6 minutes until softened, then add the ripe plum tomatoes, chopped, and cook for 5 minutes.
- 3
Spread the tomato mixture over the base of a baking dish and lay the sea bass fillets on top.
- 4
Drizzle with the remaining olive oil and the lemon juice, cover with foil, and bake for 15-18 minutes until the fish is opaque and flakes easily.
- 5
Scatter with flat-leaf parsley to serve.
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