Music: F. SCHUBERT – ‘The Trout’ 2nd movement – live concert recording

Violin: Asli Ozsoy Körner
Viola: Ercan Goren
Cello: Demet Gokalp
Doublebass: Ozgur Ulucinar
Piano: Elvan A. Ulucinar

In this episode I’d like to share with you my baked bonnet fish and potatoes recipe. You can also use salmon for this recipe. It is extremely easy to prepare, so yummy and healthy. I usually serve them with classic, simple Turkish onion salad and fresh rocket leaves as side dishes.

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1 bonito (ask your fishmonger to clean it then to cut into 2 fillets)
2 potatoes
1 big onion
1 cup fresh parsley
1 cup fresh dill
Bay leaf
5-6 cloves of garlic
Salt, black pepper
Olive oil
1 tsp sumac
1 tsp dried rosemary
Rocket to serve
1 Lemon


Peel and cut the potatoes into cubes.
Fill a pot with water, add a pinch of salt and add potatoes.
Add 1 bay leaf and 1 clove of garlic then bring to a boil over medium high heat.
In the meantime, line a baking sheet with parchment paper and preheat the oven to 200 C (400 F).
(If your oven have the option, turn the fan on.)
Pour 1/2 cup olive oil into a bowl.
Add freshly-grated lemon zest and the juice of a half a lemon.
Add 1 tsp coarse salt and a pinch of black pepper then mix well.
Brush the parchment paper with the mixture.
Rinse and pat dry the filetos.
Brush the fillets on both sides with the oil mixture, then arrange on the baking sheet, skin side down.
Place 3-4 bay leaves on top of the fillets.
Then place 2 cloves unpeeled garlic.
Lastly, sprinkle with chopped fresh dill.
Then add 1 tsp dried rosemary into the remaining olive oil mixture and mix.
When the potatoes come to a boil, reduce the heat and simmer for about 3 minutes, then drain.
Remove the bay leaf and garlic then pour oil mixture over hot potatoes, mix.
Layer the potatoes next to the fillets, in the baking sheet.
Bake until desired doneness, depending on the size of the fish.
I usually bake for about 15-20 minutes at 200 C (400 F) (fan on).
In the meantime, cut the onion half rings. Cut in half then slice thinly.
Seperate the onion slices and rub them with a pinch of salt.
Rinse, place in a bowl and add chopped parsley.
Add 1 tsp sumac, drizzle with olive oil on top, mix and arrange in the serving plates.
Rinse the rockets and place on the plates then drizzle with olive oil.
Rest the baked fish for about 3-4 minutes.
Remove the garlic, bay leaf and dill then arrange the fish and potatoes on the serving dishes.
Check the potatoes for seasoning, season to taste if needed and serve hot.

READY 🙂 Thank You For Watching!

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