Meze Atlas, Fish and seafood

Levrek Marin

Name: Levrek Marin
Prep time: 260 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 400 g very fresh sea bass fillets, skinned and pin-boned; 3 lemons, juiced; 1 tsp salt; 80 ml olive oil; ½ bunch dill, chopped; 1 small red onion, very thinly sliced; ½ tsp black pepper

/lev·REK ma·REEN/

Thin slices of sea bass cured in lemon and salt, dressed with olive oil and dill

4serves

4 hr 20 minactive time

Goes with

White wine

Lemon-cured fish and dill sit well with the acidity of a crisp, dry white.

Also good with rakı.

Our chef's recipe, coming soon. This is the classic version, as it is made on most meyhane tables.

Ingredients

400 gvery fresh sea bass fillets, skinned and pin-boned
3lemons, juiced
1 tspsalt
80 mlolive oil
½ bunchdill, chopped
1small red onion, very thinly sliced
½ tspblack pepper

Method

Freeze the fish at -20°C for at least 7 days before using, then thaw in the fridge.
Slice the fillets very thinly at an angle and lay them in a single layer in a glass dish.
Mix the lemon juice and salt, pour over the fish and refrigerate for 4 hours until the flesh turns opaque.
Drain off most of the lemon juice. Dress with the olive oil, dill, onion and pepper and serve cold.