Grilled Bonito with Baked Vegetables
Grilled Bonito with Baked Vegetables Recipe
It would be impossible not to prepare this plate when the bonito is just in time, when all the beautiful colors of autumn are reflected on the vegetables.
-1 large bonito, cut into 2 fillets
-1 capsicum pepper
-2 medium zucchini
-1 medium red onion
-1 medium potato
-3 tablespoons of olive oil
-2 teaspoons of salt
-1 teaspoon of dried thyme
-1 teaspoon of dried basil
-1 teaspoon of curry powder
-1 teaspoon of cumin
-1/2 teaspoon of black pepper
-1/2 teaspoon ground red pepper
-1 teaspoon of garlic powder
Honey Dill Fish Sauce:
-2 cloves of garlic, crushed
-1/2 cup of olive oil
-1 teaspoon mustard
-1/2 (according to your taste) dessert spoon apple/grape cider vinegar
-1 teaspoon of honey
-1/4 bunch dill, finely chopped
You cut all vegetables (except onions) into cubes of almost the same size. You also cut the onion thickly. (We leave it thicker to prevent it from burning since it will cook faster than other vegetables).
-You mix the vegetable sauce in a deep bowl. First, you dip the cut potatoes and carrots in this sauce and place them on one side of the baking tray lined with greaseproof paper. After baking for 10 minutes in a preheated oven at 200 degrees, you take the other vegetables in the bowl with the sauce and sauce them and put them on the other side of the vegetables that have already been baked for 10 minutes and bake for another 10-15 minutes.
-While the vegetables are cooking in the oven, you sauce the bonito fillets with the sauce left over from the vegetables and cook them in a heated pan for 5-6 minutes on each side.
Finally, you can serve the bonito with vegetables and a sauce with honey mustard and dill.