Steamed sea bass with vegetables (Levrek buğulama)

1. Cut the sea bass fillets (or the bodies of small whole fish) into large pieces, season with salt and pepper and drizzle with the juice of half a lemon.

2. Slice the onion into thin half-moons, the pepper into strips, the mushrooms into slices and the garlic thinly; peel and dice the tomatoes.

3. Pour olive oil into a wide lidded frying pan and layer the onion, pepper, mushrooms and garlic in it.

4. Lay the fish on the vegetables, scatter over the diced tomatoes, drizzle with the rest of the oil and about 100 ml of water, and top with lemon slices.

5. Cover and cook gently over low heat for 20-25 minutes (buğulama means steamed) until the fish is white and flakes easily.

6. Sprinkle generously with fresh dill and serve in a dish, spooned over with its own juices.

Tip: On the Aegean coast it's often cooked with just lemon juice and water instead of white wine, so the flavour of the fish shines through. Gilt-head bream is excellent this way too.