Kağıtta Levrek — Sea Bass Baked in Paper

Kağıtta levrek seals sea bass with tomato, onion, lemon, bay, and dill in parchment, trapping the aromas and keeping the fish exceptionally moist.

Serves 4 | Prep 20 minutes | Cook 25 minutes

INGREDIENTS

• 1 whole sea bass, about 1.2 kg, cleaned, or 4 fillets

• 1 onion, thinly sliced

• 2 tomatoes, sliced

• 1 lemon, sliced

• 2 bay leaves

• ½ bunch dill

• 3 tbsp olive oil

• Salt and black pepper

• Baking parchment

METHOD

1. Heat the oven to 200°C / 400°F. Lay a large sheet of parchment on a tray.

2. Season the fish inside and out. Place it over half the onion and tomato; fill the cavity with lemon, bay, and dill. Add the remaining vegetables and drizzle with oil.

3. Fold the parchment over and crimp the edges tightly to form a sealed parcel.

4. Bake 20–25 minutes for a whole fish, or 12–15 minutes for fillets. Open carefully—the steam is hot—and serve with its juices.

AUTHENTICITY NOTE

Kağıtta cooking is common in Turkish fish restaurants and home kitchens. The parcel should perfume rather than smother the fish; ripe tomato, onion, bay, lemon, and fresh herbs are enough.