Salt-baked sea bass with samphire and pomegranate salad

Salt-baked sea bass with samphire and pomegranate salad

By
From
Eat Istanbul
Serves
2
Photographer
David Loftus

Levrek (sea bass), mostly farmed, is widely available in Turkey. Try to use line-caught sea bass if possible, and you can also bake other fish like sea bream or snapper. If you can’t find rock samphire, use fresh samphire which is available from most supermarkets and fishmongers.

Ingredients

Quantity Ingredient
500g coarse sea salt
2 egg whites, beaten
1 sea bass, cleaned and scales left on
3 fresh or dried bay leaves
4 fresh thyme sprigs

Samphire and pomegranate salad

Quantity Ingredient
150g fresh rock samphire, washed
60ml cider vinegar
1 pomegranate, seeds
1 tablespoon extra virgin olive oil
sea salt
freshly ground black pepper

To serve

Quantity Ingredient
extra virgin olive oil
lemon juice

Method

  1. Preheat the oven to 200˚C. Combine the sea salt and egg whites in a large bowl and mix well. Spread a thin layer of the mixture over the base of a large oval ovenproof dish.
  2. Place the sea bass on top, put the bay leaves and thyme inside the stomach cavity and spread the remaining salt mixture tightly over the fish to cover it. Bake in the preheated oven for 30–40 minutes until tender and cooked.
  3. Meanwhile, to make the samphire and pomegranate salad, put the samphire in a saucepan of salted boiling water over medium heat and cook for 5 minutes. Drain in a colander and refresh under cold water. Transfer to a bowl, cover with the cider vinegar and leave for 30 minutes. If you prefer, you can place the samphire in a sterilised jar, cover with vinegar and seal until ready to use.
  4. When you are ready to assemble the salad, transfer the samphire from the vinegar to a bowl. Add the pomegranate seeds, season generously with sea salt and freshly ground black pepper and drizzle with the olive oil.
  5. Remove the sea bass from the oven. Using a knife, carefully break the salt crust with a sharp knife and remove the fish. Using a spoon, scrape off the skin, remove the flesh from the bone and transfer to plates. Serve drizzled with a little olive oil and lemon juice, accompanied by the samphire and pomegranate salad.
Tags:
Istanbul
Turkey
Turkish food
Middle Eastern
Andy Harris
David Loftus
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