Fırında Çipura — Turkish Baked Sea Bream

Whole sea bream baked over potatoes with tomato, onion, green pepper, and lemon is a dependable Turkish coastal meal: generous, colorful, and built for sharing.

Serves 4 | Prep 20 minutes | Cook 45 minutes

INGREDIENTS

• 2 whole sea bream, about 600 g each, cleaned

• 500 g potatoes, cut into wedges

• 1 onion, cut into wedges

• 2 tomatoes, quartered

• 3 green peppers

• 1 lemon, sliced

• 4 tbsp olive oil

• 1 tsp dried thyme

• Salt and black pepper

METHOD

1. Heat the oven to 200°C / 400°F. Toss the potatoes with half the oil and salt; roast for 15 minutes.

2. Score the fish twice on each side. Season inside and out, then tuck lemon slices into the cavities.

3. Add the onion, tomato, and peppers to the potatoes. Set the fish on top, drizzle with remaining oil, and sprinkle with thyme.

4. Bake 25–30 minutes, until the flesh is opaque and lifts easily from the backbone. Serve with the roasted vegetables and pan juices.

AUTHENTICITY NOTE

Çipura is a favorite along the Aegean and Mediterranean coasts. Turkish home versions commonly roast the whole fish with potatoes and seasonal vegetables, keeping the seasoning straightforward.