A homemade take on Istanbul’s classic street food: fresh grilled fish fillet served in fresh bread with thinly sliced onion and parsley. A light, practical option for lunch or dinner.
Rub the sea bass fillets with olive oil and salt, then let them rest for 5 minutes.
Cook the fish fillets on a hot grill for 3–4 minutes per side, until the flesh turns opaque and flakes easily.
Cut half a loaf of bread in half lengthwise. Add thin onion rings and parsley to the inside.
Place the grilled fish inside the bread, squeeze lemon over it, and serve.
Important: Make sure all pin bones are removed from the fish before grilling to prevent choking. Contains fish and wheat (gluten) from the bread.
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