Ole Turk Premium Extra Virgin Olive Oil — 3–4 tbsp
Garlic — 1 clove
Fresh oregano or thyme
Sea salt, white pepper
Instructions
Prepare the oven and baking dish Preheat the oven to 180°C / 350°F. Lightly brush a baking dish with a small amount of extra virgin olive oil to prevent sticking and to add flavor.
Prepare the fish Pat the fish fillets dry with paper towels. This helps them bake evenly and develop a better texture. Place the fillets in the prepared baking dish, leaving a little space between them.
Season gently Sprinkle the fish on both sides with sea salt and a small amount of white or black pepper. Avoid over-seasoning — the goal is to let the natural flavor of the fish come through.
Add olive oil Drizzle the extra virgin olive oil over the fish, using enough to lightly coat the surface. Use your hands or the back of a spoon to spread it gently, making sure the fish is evenly covered.
Prepare the aromatics Thinly slice the lemon. Lightly crush or finely slice the garlic. Scatter the garlic over the fish, then place the lemon slices on top. Add the fresh herbs, leaving them slightly loose rather than perfectly arranged.
Bake the fish Place the dish in the oven and bake for 15–18 minutes, depending on the thickness of the fillets. The fish is done when it turns opaque and flakes easily with a fork.
Rest briefly Remove the dish from the oven and let the fish rest for 2–3 minutes. This allows the juices to settle and keeps the fish moist.
Finish with fresh olive oil Just before serving, add a few fresh drops of extra virgin olive oil over the fish. This final drizzle enhances aroma and gives the dish a clean, glossy finish.
Serve Serve immediately, with roasted vegetables or potatoes on the side if desired. Spoon any olive oil and cooking juices from the dish over the fish when plating.
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