Baked Sea Bream
Whole sea bream roasted with thin potatoes, tomato, green pepper and lemon.
Antalya style
Last updated:
Last updated:
Steamed Grouper
Grida Buğulama
Thick grouper steaks gently cooked over potatoes, carrots, tomato and lemon.
- Prep
- 25 min
- Cook
- 40 min
- Rest
- 5 min
- Total
- 1 hr 10 min
- Servings
- 6
Ingredients
- 2 ½ lb Grouper (white, raw), thick steaks, cleaned
- 2 Potatoes, thinly sliced
- 2 Carrots, thinly sliced
- 1 Onion, sliced
- 2 Tomatoes, chopped
- 3 Garlic cloves, sliced
- 1 Lemon, sliced and seeds removed
- 3 tbsp Olive oil
- 1 Bay leaf (dried)
- ½ bunch Parsley, stems and leaves separated
- 1 ¾ to 2 ½ cups Water
- Table salt, to taste
- ½ tsp Pepper (black, ground)
Method
Layer vegetables, garlic, bay and parsley stems in a wide pan. Add oil, seasoning and enough of the water to partly cover. Simmer covered for 15–20 minutes until potatoes are nearly tender.
Nestle fish over the vegetables and top with lemon. Cover tightly and simmer very gently for 15–20 minutes, checking the thickest portion.
The fish reaches 145°F at its thickest point; potatoes are tender.
Rest 5 minutes. Remove bay and parsley stems. Serve with broth and chopped parsley leaves, checking carefully for fish bones.
Cooking guidance
Use white grouper from a traceable food supplier. Grida is a regional market name; confirm the fish identity with the seller. The dish is gently braised in a covered pan rather than dry roasted.
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