Ingredients for Spinach-Stuffed Sea Bass Sarma (Turkish Rolled Fish)
- 2 sea bass fillets
- 7 spinach leaves
- 1 dry onion
- 3 tablespoons vegetable oil
- Salt
- Red pepper
- Black pepper
- 2 cherry tomatoes
How to Make Spinach-Stuffed Sea Bass Sarma (Turkish Rolled Fish)
- Have 1 sea bass cut into fillets. Remove the bones and skin as well.
- Separate the stems from 7 spinach leaves. Wash only the leaf portions, then chop finely. In a pan, sauté 1 finely diced onion with 2 tablespoons of vegetable oil. Add the spinach on top and toss a few times. Sprinkle with salt, red pepper, and black pepper, toss once more, then remove from heat and let cool. Once cooled, place some of the spinach filling on the wide end of each fillet, roll up tightly, and secure with a toothpick (to keep from unrolling). Thread 1 cherry tomato onto each toothpick. Arrange on a baking tray lined with parchment paper and drizzle 1 tablespoon of vegetable oil over the top. Bake in an oven at 200°C (390°F) for 25–30 minutes, until the tops are golden brown.
About This Recipe
Sea bass is most commonly found in the waters of the Marmara, Mediterranean, and Black Seas in Turkey. Sea bass, a member of the Moronidae family, has the Latin species name Dicentrarchus Labrax. It is the richest fish in terms of protein and is one of the most consumed fish species both in Turkey and around the world.
Sea Bass and Its Characteristics
*Although they sometimes live in brackish water areas, they actually prefer warm, shallow parts of the sea. Since they are not a migratory species, they rarely stray far from their territory.
*They prefer sheltered spots to live. Sunken ships and rock crevices are ideal for sea bass.
*They travel in groups.
*They spawn between January and March and can lay between 500,000 and 2,000,000 eggs.
*Their average lifespan is 20 years. They are generally 50–60 cm (20–24 inches) long, though they are occasionally — if rarely — seen reaching 1 meter (about 3 feet).
*Sea bass smaller than 40 cm (about 16 inches) are locally called "ispendek."
*They are carnivores. They generally feed on shrimp, crabs, and small worms.
*Only farm-raised sea bass are fatty and flavorful year-round.
*There is a spine-like protrusion on the upper part of the gill cover. The vertebral count is 12–13.
*Their entire body is covered in scales.
*They have a torpedo-like body shape.
*A 100 g (about 3.5 oz) sea bass contains an average of approximately 24 g of protein.
*They are silver in color.
Today we bring you another one of our healthy recipes; Spinach-Stuffed Sea Bass Sarma is every bit as nourishing as our Stuffed Salmon Roll recipe. Enjoy your meal!
