Zeytinyağlı levrek is an Aegean-style dish made by gently poaching sea bass fillets with vegetables, then serving them cold in plenty of olive oil. Unlike a classic hot fish recipe, the flavour actually settles in further once it's rested and chilled. It can be portioned into small containers and carried easily in a lunchbox.
Poach the carrot, celery root and onion in gently simmering salted water for 8 minutes until soft.
Add the sea bass fillets to the same water and poach for another 6 minutes without letting it boil, then drain and transfer to a bowl.
Whisk the lemon juice, olive oil and sugar together, pour over the warm fish and vegetables and toss gently.
Chill in the fridge for at least 2 hours, then scatter over the dill and serve.
Don't let the water come to a rolling boil while poaching the fillets, or the fish turns tough; it should stay at a gentle simmer. Allergens: contains fish.
Swapping the carrot and celery for fresh fava beans in season gives the dish a lighter, springtime character.
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