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Levrek buğulama
Levrek buğulama: sea bass steamed in its own juices with tomatoes, peppers and lemon
Buğulama means 'steamed', and in the fish restaurants of Urla and Foça it is how gentle white fish like sea bass are cooked when the cook wants them to taste of themselves: laid over onions, tomatoes and peppers, covered and left to steam in their own juices with a little lemon and bay. The result is soft, moist fish in a light, fragrant broth to mop up with bread. Serve with a green salad and boiled potatoes. Chef's tip: keep the heat low once the lid goes on; the fish should barely tremble, not boil.
- Total time
- 40 min
- Difficulty
- easy
- Serves
- 4
Ingredients
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Fresh ingredients (5)
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Method
0/5 doneStep 1: Warm 3 tbsp extra virgin olive oil in a wide, lidded pan over a medium heat. Cook 1 onion, 3 cloves garlic and 2 long green peppers for 5 minutes, until soft.
5 minStep 2: Add 3 tomatoes, 2 bay leaves and half the ½ tsp salt and cook for 5 minutes, until the tomatoes collapse.
5 minStep 3: Season 4 sea bass fillets with the rest of the ½ tsp salt and ½ tsp ground black pepper and lay it skin side down on the vegetables. Pour over the 1 lemon juice and ½ cup water and top each fillet with a lemon slice.
Step 4: Cover tightly and cook on a low heat for 10–12 minutes, until the fish is opaque all the way through and flakes when pressed. Common mistake: boiling; fierce bubbling breaks up the fillets.
12 minStep 5: Scatter with ½ oz flat-leaf parsley and serve in shallow bowls with the juices.
Nutrition per serving
- Calories
- 260 kcal
- Protein
- 31 g
- Carbs
- 9 g
- Fat
- 12 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does levrek buğulama take?
- About 40 minutes in total: 15 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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