Turkish-style Sweet and Sour Sea Bass

Ingredients

In this Turkish adaptation, we substitute the traditional Italian agrodolce sauce with a sauce made from pomegranate molasses, honey, and lemon juice. This gives the dish a distinct Turkish flavor profile, adding a touch of sweetness and tanginess that complements the sea bass beautifully. Additionally, we serve the sea bass with couscous, a staple grain in Turkish cuisine, instead of the traditional Italian accompaniments. We alse have the original recipe for Spigola in agrodolce, so you can check it out.

• 4 sea bass fillets (about 150g each) (4 sea bass fillets (about 5.3 oz each)) 4 sea bass fillets (about 150g each) (4 sea bass fillets (about 5.3 oz each))
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons pomegranate molasses (30ml) 2 tablespoons pomegranate molasses (30ml)
• 2 tablespoons honey (30ml) 2 tablespoons honey (30ml)
• Juice of 1 lemon Juice of 1 lemon
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish
• Couscous, for serving Couscous, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 20g, 15g
• Protein: 30g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   Heat the olive oil in a large skillet over medium heat.
2. 2.
   Season the sea bass fillets with salt and pepper on both sides.
3. 3.
   Place the sea bass fillets in the skillet, skin side down, and cook for 4-5 minutes until the skin is crispy and golden.
4. 4.
   Flip the fillets and cook for an additional 2-3 minutes until the fish is cooked through.
5. 5.
   Remove the sea bass fillets from the skillet and set aside.
6. 6.
   In the same skillet, add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant.
7. 7.
   Add the pomegranate molasses, honey, and lemon juice to the skillet. Stir well to combine.
8. 8.
   Bring the sauce to a simmer and cook for 2-3 minutes until it thickens slightly.
9. 9.
   Return the sea bass fillets to the skillet and spoon the sauce over them.
10. 10.
    Cook for an additional 1-2 minutes to allow the flavors to meld together.
11. 11.
    Garnish with fresh parsley and serve the Turkish-style Sweet and Sour Sea Bass with fluffy couscous.

Treat your ingredients with care...

• Sea bass — Ensure that the sea bass fillets are fresh and of high quality. If sea bass is not available, you can substitute it with other white fish such as grouper or snapper.

Tips & Tricks

• To achieve a crispy skin on the sea bass, make sure the skillet is hot before adding the fillets.
• Adjust the sweetness and tanginess of the sauce according to your preference by adding more or less honey and lemon juice.
• Serve the Turkish-style Sweet and Sour Sea Bass with a squeeze of fresh lemon juice for an extra burst of flavor.

Serving advice

Serve the Turkish-style Sweet and Sour Sea Bass hot, garnished with fresh parsley. Accompany it with fluffy couscous and a side of roasted vegetables for a complete and satisfying meal.

Presentation advice

Arrange the sea bass fillets on a platter, spooning the sauce over them. Garnish with a sprinkle of fresh parsley and serve with a side of fluffy couscous. For an elegant touch, you can also garnish with pomegranate arils for a pop of color.