Turkish,farmed Gilthead Bream from Sharky and George at the Tuesday market. They were big.
From one of the first Turkish producers ( Sürsan) fed on fish meal made from sustainably caught Black Sea anchovies. The fish are grown in facilities near Ikiz and Salih islands in the Aegean Sea.
We baked them for 30 minutes on sliced tomatoes, onion and skinned red and green peppers and lots of Conil oregano.
