Best Fish Menu Recipe: Oven-Baked Bonito with Halva, Salad, Roasted Potatoes & Ezogelin Soup

The Best Oven-Baked Delicious Bonito Recipe: With semolina Halva, colorful Salad, Roasted onion and Potatoes & Ezogelin Soup!

Welcome to Chef Salim’s Recipe Channel! In today’s video, I’m sharing a full-course recipe featuring delicious, seasonal oven-baked bonito fish paired with traditional side dishes and dessert. Alongside the flavorful fish, we’ll prepare a rich semolina halva, a fresh seasonal salad, roasted potatoes and onions, and a comforting Ezogelin soup. Follow along for all the tips and ingredient measurements to create a memorable meal for family and friends!

Ingredients:

For the Bonito Fish
12 bonito fish (approx. 1 kg each)
Salt – 1 tablespoon (60 grams)
Ice cubes – enough to submerge fish
1 tablespoon grape vinegar
1 tablespoon lemon juice
Cold water – enough to cover fish
Sunflower oil – a drizzle for roasting
Black pepper – to taste
1 teaspoon garlic powder
Juice of 1 lemon
For the Semolina Halva
750 grams semolina
450 grams oil
200 grams walnuts, roughly crushed
1.5 kg sugar
2.25 liters water
For the Roasted Potatoes and Onions
50 small onions, trimmed
6 large potatoes, washed and halved
Salt and oil – to taste
For the Seasonal Salad
1 bunch of arugula, chopped
2 large carrots, grated
1 large radish, grated
1 head of iceberg lettuce, shredded
1 small purple cabbage, thinly sliced
Salad Dressing:

Lemon juice – generous squeeze
1 tablespoon grape vinegar
1 tablespoon pomegranate molasses
2 tablespoons olive oil
1-2 drops lavender oil (optional)
1 teaspoon thyme oil
For Ezogelin Soup
2 tablespoons vegetable oil
2 tablespoons flour
1 cup boiled red lentils
1/4 cup rice
1/4 cup bulgur
1 tablespoon tomato paste
1 teaspoon dried mint
Salt – to taste
1 teaspoon sugar
1/2 teaspoon black pepper
1/2 teaspoon chili flakes
1 bouillon cube (optional)
Lemon juice – to taste
Instructions:

Prepare the Bonito Fish: Start by cleaning the fish in a salt and ice solution with grape vinegar and lemon juice to keep it fresh and firm.
Make the Semolina Halva: Stir the semolina in oil, add walnuts, and pour in the sugar syrup. Allow it to set for a couple of hours.
Roast the Potatoes and Onions: Arrange on a baking tray and season. Roast at high heat for 1 hour.
Make the Salad: Prepare the greens and add the dressing right before serving.
Prepare the Ezogelin Soup: Mix in the lentils, rice, and bulgur with a seasoned flour roux for a hearty finish.
Cook the Fish: Marinate the cleaned fish slices, place them on a greased tray, and roast at the highest oven setting for 20 minutes.
Enjoy this delicious meal, packed with flavors and textures! Be sure to like, comment, and subscribe for more recipes. #OvenBakedBonitoRecipe #BonitoFishRecipe #TurkishFishRecipes #SeasonalFishRecipe #SemolinaHalvaRecipe #TurkishSideDishes #RoastedPotatoesAndOnions #EzogelinSoupRecipe #TraditionalTurkishSalad #MediterraneanCooking #SeafoodDinnerIdeas #ChefSalimRecipes #HomemadeHalva #FishAndSideDishPairings #FullCourseMealTutorial #turkishcuisine
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