Introduction
Along the Turkish coast, fish is often treated with remarkable restraint. No heavy sauces. No mountains of seasoning. Just fresh fish, olive oil, lemon, herbs, and sumac — the deep red spice that brings a sharp citrus kick without overpowering anything. This is the sort of food served overlooking the Aegean while fishing boats drift lazily in the harbour and somebody insists you stay for one more coffee. Fresh. Bright. Simple. Proper Mediterranean cooking.
You’ll Need
2 large sea bass fillets
2 tbsp extra virgin olive oil
1 lemon, sliced
2 cloves garlic, finely sliced
1 tsp sumac
1 tsp dried oregano
1 tsp sea salt
½ tsp black pepper
Small handful fresh parsley, chopped
½ small red onion, sliced very thin
Optional but Dangerous
Warm flatbreads
Tzatziki
Tomato and cucumber salad
Kalamata olives
Method
Preheat your air fryer to 180°C.
Pat the sea bass fillets dry using kitchen paper.
In a small bowl mix together the olive oil, sumac, oregano, salt, and black pepper.
Brush the mixture generously over both fillets.
Place the sea bass into a foil tray or heatproof dish.
Scatter over the sliced garlic and red onion.
Lay the lemon slices across the fish.
Air fry at 180°C for 10–12 minutes until the fish flakes easily and remains beautifully moist.
Allow to rest for 1 minute before serving.
Finish with fresh parsley and an extra sprinkle of sumac.
Serve immediately with flatbreads, salad, or tzatziki if using.