Steamed Fish (Turkish Style)

By using naturally lean sea bass and tightly controlling the olive oil, this traditional steaming method locks in moisture and omega-3s without unnecessary fats.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (2 servings), not per serving.

• 400g sea bass fillets, skinless · 644 kcal in the whole recipe
• 1 tablespoon olive oil · 135 kcal in the whole recipe
• 1 medium onion, sliced into rings · 40 kcal in the whole recipe
• 1 medium tomato, sliced · 40 kcal in the whole recipe
• 2 green pointed peppers, sliced · 10 kcal in the whole recipe
• 2 cloves of garlic, sliced · 14 kcal in the whole recipe
• Half a lemon, sliced · 14 kcal in the whole recipe
• A small bunch of fresh parsley, chopped · 4 kcal in the whole recipe
• 2 bay leaves
• Half a Turkish tea glass of hot water
• Salt and black pepper to taste

Method

1. Arrange the sliced onions and garlic at the bottom of a wide, shallow pan.

   

2. Place the sea bass fillets on top of the onions and drizzle with olive oil.

   

3. Layer the tomatoes, green peppers, lemon slices, and bay leaves over the fish.

   

4. Season with salt and black pepper, pour the hot water from the side of the pan, and cover with a lid.

   

5. Cook over low-medium heat for about 20 minutes until the fish is tender, then garnish with fresh parsley before serving.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.