Steamed Seabass (Black Sea Region) |

Posted on

17 September 2012


Chef Kasim Senturk

Steamed Seabass (Black Sea Region)


220 g Seabass
½ Onion
1 Potato
1 Tomato
1 Clove Of Garlic
1 Bayleaf
50 g Butter
2 g Black Peppercorn
2 g Salt
½ Lemon


  • Fresh skinless sea bass fillets seasoned with salt and black peppercorn
  • Cover the bottom of tray with butter
  • Mix finely chopped onions, garlic and round chopped potatoes and position sea bass on it
  • Put finely chopped tomato, lemon slice, bay leaf and salt on all of them
  • Add 1 glass of water, cook it on 180 degree oven for 20 minutes
  • Enjoy !
Cooks Note

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