A homemade version of balık ekmek, the classic street food of Istanbul: grilled fresh fish fillet served in fresh bread with thinly sliced onion and parsley. A light and practical lunch or dinner option.
Rub the sea bass fillets with olive oil and salt and let them rest for 5 minutes.
Grill the fish fillets on a hot grill for 3-4 minutes per side until the flesh turns white and flakes.
Cut the baguette in half and sprinkle thinly sliced onion rings and parsley inside.
Place the grilled fish inside the bread, squeeze lemon over it, and serve.
Important: Before placing the fish on the grill, make sure all the bones are fully removed, otherwise it may cause difficulty swallowing. Allergen: contains fish; contains gluten (bread).
Right before putting the fish on the grill, it's enough to just drizzle it with salt and olive oil — too much seasoning can overpower the fish's natural flavor.
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