Dinner · 35 min · turkish

Grilled Sea Bass (Levrek Izgara)

If you like white fish, you’ll love this Turkish dinner — 35 minutes from craving to table.

✓ USDA-verified nutrition data

Ingredients

• 2 lb White fish
• 0.25 cup Olive oil
• 2 Lemon
• 3 cloves Garlic
• 2 tsp Oregano
• 0.25 cup Parsley
• 2 tsp Salt
• 2 cups Arugula

Steps

1. Score the fish 3 times on each side through the skin — the scores let heat penetrate evenly and keep the skin from curling.
2. Rub all over with olive oil, crushed garlic, oregano, salt, and lemon juice. Rest 20 minutes while the grill heats.
3. Oil the grill grates well and grill the fish 5 to 6 minutes per side over medium-high heat. Do not fuss with it; one confident flip is all it needs.
4. The fish is done when the flesh flakes easily and the skin is crisp and charred at the edges.
5. Serve on a bed of arugula with extra lemon, a thread of olive oil, and parsley. Levrek izgara needs nothing more — the Aegean on a plate.

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