Tile-Baked Trout in Cabbage Leaves

Kiremitte alabalık


Preparation info

  • Difficulty


  • Serves


Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

  • About

In some parts of Anatolia whole fish are baked in the curve of a concave earthenware roof tile, the kiremit, and placed in the hot tandır oven, a method still in practice on the Black Sea coast. Further inland, too, in Cappadocia, fish is baked in a kiremit — this one a flat earthenware dish with a slight lip which can be placed in the tandır or directly over a flame. Reasonable-sized fish like trout, sea bass and mackerel are basted with olive oil and lemon juice and wrapped in cabbage leaves with a sprinkling of fish spice.


  • 1 trout, cleaned and gutted
  • 6-8 cabbage leaves, parboiled and refreshed
  • 1 teaspoon fish spice, crushed
  • 1 tablespoon butter, melted
  • salt

For the marinade

  • 2 onions
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice


  • Preheat oven to 325F/Mark 3/170C
  • Grate the onions, pound the pulp with a little salt and leave to weep for half an hour. Push the pulp through a sieve to extract the juice and stir in the oil and lemon juice. Place the fish in a flat dish and pour over the marinade. Leave for at least one hour, turning the fish in the marinade from time to time.
  • Lay a bed of cabbage leaves in the hollow of the tile, and place the fish in it. Pour over the remaining marinade, sprinkle with the spice and a little salt, and fold the leaves over the fish. Brush the leaves generously with the melted butter and bake for 33-35 minutes.
  • Serve straight out of the oven with wedges of lemon.