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.
  Serves:  2       Print   FavoriteLoading Add to My Favourites
  • 1 sea bass (about 1kg/2lb)
  • 2-3 kg (4-6 lb) of coarse salt
For the taze ezmesi (salad)
  • 2 tomatoes, peeled, de-seeded
  • 1 green capsicum
  • ½ onion
  • 1 green chilli, de-seeded
  • 1 small bunch of parsley
  • 4 mint leaves
  • 2 tbsp olive oil
  • Salt
  • Pepper
  1. Clean the fish and pat dry, inside and out.
  2. Place a layer of salt on the base of a baking tray large enough to hold the entire fish.
  3. Place the fish on the salt. Cover with salt. Press the salt gently but firmly around the fish.
  4. Bake in the oven at 190°C for 1 hour.
  5. Carefully break open the salt crust with a hammer (and chisel if necessary). Peel off the skin and serve the flesh as it is.
  6. 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
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%
Percent Daily Values based on a 2,000 calorie diet.