Sea Bass Baked in Salt
A good-sized fish is covered in salt and baked until the salt is hard as rock. Break open the salt to reveal the succulent fish inside. Enjoy with a simple salad, nothing more.
Ingredients
For the taze ezmesi (salad)
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Instructions
- Clean the fish and pat dry, inside and out.
- Place a layer of salt on the base of a baking tray large enough to hold the entire fish.
- Place the fish on the salt. Cover with salt. Press the salt gently but firmly around the fish.
- Bake in the oven at 190°C for 1 hour.
- Carefully break open the salt crust with a hammer (and chisel if necessary). Peel off the skin and serve the flesh as it is.
- For the salad: Finely chop all the ingredients and combine in a bowl. Season with salt and pepper and mix well. Drizzle on 2 tbsp of olive oil and serve.
Titli's Tips
Bluefish is most popular for this dish in Turkey, but sea bass is a good and more available alternative. In fact, you can use any white fish with a firm flesh such as turbot or sole.
Nutrition Facts
Amount Per Serving
% Daily Value
Calories 111
5%
Calories from Fat 36
Total Fat 4.0g
6%
Saturated Fat 0.8g
4%
Unsaturated Fat 2.9g
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Amount Per Serving
% Daily Value
Total Carbohydrate 2.1g
0%
Dietary Fibre 0.7g
2%
Sugars 1.2g
Protein 15.8g
31%
Cholesterol 34.2mgs
11%
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