Turkish Sauteed Sea Bass With Almond Tarator Recipes

Steps:

• Stir flour, paprika and red pepper in shallow dish. Season fish with salt. Coat with flour mixture, shaking off excess. Heat oil in heavy large skillet over medium-high heat. Add fish and cook until golden brown and cooked through, about 4 minutes per side.
• Transfer fish to plates. Serve with Almond Tarator.

Steps:

• Preheat oven to 425°F. Season fillets with salt and pepper; set fillets aside.
• In a small bowl, mix together the garlic, olives, oregano, basil, parsley and lemon juice in a small bowl. Season with salt and pepper; set aside.
• Spread oil evenly in bottom of a large baking dish and place baking dish in oven for 1 to 2 minutes, just enough to heat the baking dish.
• Arrange bass, skin side up, in baking dish. Pour the vegetable stock (or white wine) around fillets. Return baking dish to oven, and bake fillets for 20 to 25 minutes, basting a few times with pan juices.
• To serve, arrange baked fillets on individual serving plates, and spoon some of the olive relish on top of each fillet. Garnish each serving with a lemon wedge, and serve immediately.

Steps:

• Preheat the oven to 230C/gas 8/fan210C. Pat the fish dry with kitchen paper, inside and out. Rub the skin with oil and season with salt and pepper. Lay three-quarters of the lemon slices on a heavy baking sheet and place the fish on top (see tip). Stuff the belly with the remaining lemon, the garlic and plenty of herbs, then season.
• Bake the fish for 30 minutes or until the flesh is opaque at its thickest part - slide a knife into the backbone area to heck.
• To serve, first gently peel the skin back, then lift off a chunk of the back fillet and a chunk of the belly to make one serving: each side should yield 2 portions. Use any lemon slices that are nicely brown, rather than jet-black, as a garnish.FOR THE TARATOR SAUCE
• Put the nuts in a food processor and whizz to a fine powder.Wet the bread, then squeeze out all the moisture. Crumble it into the nuts, add the garlic and whizz to combine thoroughly.
• Add the lemon juice, a pinch of salt and a good grinding of pepper. Start pouring the olive oil in through the feeder tube, in a steady, fine trickle. Once the oil is incorporated, the sauce will be very smooth but rather solid, so add enough water (or stock) to let the sauce down to a thick, creamy consistency.
• Finally, taste the sauce, adjust the seasoning and add a little more lemon juice if necessary.

Steps:

• Finely grind almonds in processor. Add breadcrumbs, 1/4 cup water, lemon juice and garlic and process until thick and smooth, about 2 minutes. With machine running, gradually add olive oil through feed tube. Mix in enough water to make thick creamy sauce. Season to taste with salt. (Can be made 2 days ahead. Cover and refrigerate. Bring to room temperature before serving.)