Right after seasonal fishing prohibition was over in here, I tried some different recipes featuring one of my favorite fishes, sea bass, and finalized most of the details like photo shoot and final quantities of the ingredients. Photos were there, recipe was ready and only thing left was to write the post. I got some tea and sit on my couch to check my emails before starting to write. While taking my very first sip I happened to read a few lines coming from the communications officer of Greenpeace Mediterranean office, Deniz Sozudogru and was almost spilling my tea all over.

I don’t know whether this could be explained as a coincidence but it was really interesting. Deniz was mentioning their recent campaign to prevent fishing of immature fishes which will cause to extinction of various species very soon. According to explanation coming from Greenpeace, 90% of mature fishes are already caught all around the world and total fish inventory is almost diminished by 60%. That means after a few generations we will totally forget the taste of fish and there won’t be a life underwater.

When an immature fish without having any chance to lay its eggs even once is caught, thousands of future breed will also be lost. So what should we do then? We have to ask from governmental authorities to ban fishing and selling of undersized fishes. Greenpeace started this campaign here in Turkey but there might be similar actions in your country too to participate.

Moreover, we need to learn the accurate size of specific types of fish at their maturity state and should never buy the ones below this size level.  As it’s taught in Economy 101 course, if there is no demand, logically there should be no supply either. Deniz also shared the fish scale above showing the ideal size of various fishes. Please take a look, try to keep in mind and pay attention while you are buying fish. By the way also keep in mind that a real sea bass has a whitish body and very shiny skin with thinner scales on it while the one produced in a farm environment has a darker color and covered with larger scales. Keep those in mind not to be deceived while shopping since sea bass is much more expensive compared to farm produced one.

As for the recipe, I am hundred percent sure that it will catch your fancy with its looks at first but I have to add that its taste won’t be overshadowed. The sorrow taste of white wine vinegar gives it a kick and using a fully closed baking paper helps retain all different flavors coming from seasonal vegetables and lemon thymes. I preferred to bake all sea bass fillets in one large parcel I made out of baking paper but you may also prepare individual ones to serve.

Last but not least, please actively engage in campaigns like the one I mentioned here to save the life under seas and consequently to be able to enjoy all kinds of seafood in near future. I don’t want this recipe to be an archaic remainder after some 30 years, so please eat responsibly.

Ingredients (for 4 serving)

• 4 pieces of sea bass fillets (make sure that even the small bones are removed)
• 60 g (2,1 oz) red bell pepper (julienne/matchstick cut)
• 60 g (1,2 oz) yellow bell pepper (julienne/matchstick cut)
• 60 g (2,1 oz) leek (julienne/matchstick cut)
• Fresh lemon thyme sprigs
• 4 tablespoons extra virgin olive oil
• 4 tablespoons white wine vinegar
• Freshly ground pepper
• Sea salt

Instructions

Recently I lost my appetite a little bit (this is not something usual if I am not sick) and I don’t know why. Working for long hours and sleeping less might be the reason I guess. During the day I feel like I do not have time to think for a while, instead I have to get one thing done and continue with the next issue on the line. If your work day is something similar to mine you will figure out what I say. Each and everything is so “urgent” undermining the meaning of the word “urgent” (I hate this word and want to remove it from the dictionary? Let me call it the “U” word from now on).

I was looking for some sort of savoury snack to nibble at the office when I do not want or do not have time to eat a proper meal. These breadsticks are exactly what I was looking for. Delicious, healthy and relieving your tension with each noisy bite you take.

Original recipe is from a must have book for a bread making enthusiast, “The Bread Baker’s Apprentice” by Peter Reinhart, where he says breadsticks can be made from almost any bread dough. They can be long or short, crispy or soft, the way you like. It is possible to bake soft ones from different dough like English muffin, French or Italian bread dough, while crispy ones require bagel or lavash dough type.

Baking them at low temperature for long time makes them dry and crispy while high temperature and short baking time (until they gain golden color) yields a softer one. Since I love the crispy stuff, my preference was using a lavash dough made out of whole wheat flour and sprinkling some sea salt and herb mixture on top. You can use different herb combinations though I made lemon thyme, paprika, poppy seed and sesame-fennel flower seed with grated parmigiano variations and both came out flavorful.

Right after your breadsticks are baked and cooled down, you are equipped for a difficult day in the office, at least in terms of food supplies. Rather than craving some junk food you may consume these toothsome crisps. Besides do not underestimate their stress relieving feature, try concentrating on the person who told you the “U” word and bite the breadstick harshly, now you feel better. Don’t you?

Ingredients (makes 30-50 pieces depending on the size of each stripe)
Adapted from “The Bread Baker’s Apprentice” by Peter Reinhart

• 1 ½ cups (6.75 oz.) whole wheat flour
• ½ teaspoon salt
• ½ teaspoon instant yeast
• 1 tablespoon honey
• 1 tablespoon olive oil
• ½ cup water (at room temperature)
• 1 egg yolk (at room temperature)
• Grated parmigiano
• Ground herbs of your choice
• Sea salt

Instructions