Sea Perch Baked on a Tile

Kiremitte Lüfer

Preparation info

  • To Serve


    • Difficulty


Appears in

Nevin Halici's Turkish Cookbook

By Nevin Halici

Published 1989

  • About

Sea perch on a tile is a recipe from the Black Sea coast. This form of cooking, using the long curved roofing tiles of the region, is particularly favoured by construction workers who take the dish to the local baker to have it cooked in his oven.

Nowadays this dish is cooked in restaurants and homes in an earthenware dish.


  • 1 sea perch of about 500 g/1 lb, cleaned
  • ½ tsp


Rinse the fish under running water, sprinkle with salt, and leave to drain for 5 minutes. Marinate for 1 hour.

Heat the tile or dish in a hot oven for 10 minutes. When it is cool enough to handle brush with half the butter, line it with a cabbage leaf or two and place the fish on it. Brush the remaining butter on the fish, and enclose it completely in cabbage leaves. Bake in a preheated