Salt-Baked Fish

Tuzlanmış balık

Preparation info

  • Difficulty


  • Serves


Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

  • About

This is a popular way of cooking fish in the cooling tandır ovens, once all the bread has been baked. Any large thick-skinned fish, such as sea bass, can be used. You immerse it in sea salt, which bleaches the flesh and enhances the taste of the sea.


  • 1 fish (2-3 lb/900 g1.4 kg)
  • sea salt


  • Preheat oven to 375F/Mark 5/190C
  • Wash the fish and leave intact. Cover the bottom of an oven-proof dish with a thick layer of salt, and press down hard with the heel of your hand. Lay the fish on top of the salt and cover completely with another thick layer of salt. Again press down on the salt until it is compact.
  • Place the dish in the oven for about an hour. Crack the salt with a hard object and carefully remove the top layer of the salt, taking the skin of the fish with it. Serve the whitened fish immediately, with wedges of lemon.