TURKISH SEA BASS
Regi Dean's Recipes 08/22/99
Fish
Chef Hassan Emre
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- dry white wine	
-(4 to 6 ea)	
-chopped	
Cloves garlic; minced	4
Crumbled dried basil	1 ts
Crumbled dried oregano	1 ts
Fresh grnd. black pepper	2 ts
Minced parsley	2 tb
Olive oil	1/4 c
Pitted black olives	1 c
Salt	1 1/2 ts
Sea bass fillets	2 lb
Vegetable stock -OR-	1/2 c
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 4 Servings
Combine garlic, olives, oregano, basil and parsley in small bowl.
Season to taste with salt and pepper. Heat oil in a large baking dish
at 425 degrees F. for 1 minute. Spread olive mixture evenly over
bottom of baking dish. Arrange sea bass, skin side up, on top. Pour
vegetable stock around fillets.  Bake, basting occasionally with
juices, until done. To serve, arrange fillets & olive mixture on
heated serving plates. Origin: Chef Hassan Emre, Topkapi Hotel,
Instanbul, Turkey