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Loading...Levrek izgara is a celebrated staple of Turkish Aegean restaurants, where whole sea bass are marinated in olive oil, lemon, and aromatic herbs before being grilled over smoldering coals. The high smoke point of olive oil keeps the delicate flesh moist while the skin crisps to a golden sheen. Served simply with lemon wedges and a dusting of sumac, this is coastal Turkish cooking at its most elegant.
Prep Time25 mins
Cook Time20 mins
Total Time45 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 385 kcalCalories
- 27 gFat
- 5 gSaturated Fat
- 2 gCarbs
- 0 gFiber
- 0 gSugar
- 32 gProtein
- 320 mgSodium
- 590 mgPotassium
- 42 mgCalcium
- 1 mgIron
- 10 mgVitamin C
- 145 mcgVitamin A
Ingredients
For the Marinade
- 3 tbsp extra-virgin olive oil, plus more for drizzling
- 2 tbsp fresh lemon juice
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp ground sumac
- 1 tsp sea salt
- 1/2 tsp freshly ground black pepper
For the Fish and Serving
- 4 whole sea bass (about 12 oz / 340 g each), gutted and scaled
- 4 fresh bay leaves
- 2 tbsp chopped fresh parsley
- 1 lemon, cut into wedges
- Extra sumac, for dusting
Directions
- Whisk the olive oil, lemon juice, garlic, oregano, sumac, salt, and pepper together in a small bowl to make the marinade.
- Pat the sea bass dry inside and out with paper towels, then make three shallow diagonal slashes on each side, cutting just down to the bone.
- Rub the marinade generously over each fish, working it into the cavities and the slashes, then tuck a bay leaf into each cavity and let rest at room temperature for 20 minutes.
- Prepare a medium-hot charcoal grill with coals spread into an even layer, or heat a gas grill to medium heat (about 350°F / 175°C); lightly oil the grates.
- Place the fish on the grill and cook for 8 to 10 minutes per side without moving them, until the skin is crisp and golden and the flesh near the spine turns opaque.
- Carefully transfer the fish to a warm platter using two wide spatulas and let rest for 2 minutes to let the juices settle.
- Drizzle with a little extra olive oil, scatter the chopped parsley over the top, dust with additional sumac, and arrange lemon wedges alongside.
- Serve immediately with warm flatbread or grilled vegetables to catch every drop of the fragrant pan juices.
Cook’s Notes
- Substitute branzino, red snapper, or dorade if Mediterranean sea bass is hard to find; the cooking method stays identical.
- Score the fish deeply through the skin to the bone so heat penetrates the thickest part of the flesh evenly.
- The fish is perfectly cooked when the dorsal fin pulls out cleanly and the flesh near the spine flakes gently with a fork.
- Pair with a Turkish shepherd's salad (çoban salatası) of tomato, cucumber, onion, and parsley for a true Aegean meal.
- Oil the grill grates well or use a fish basket to prevent the delicate skin from sticking and tearing as you flip.
