Baked Sea Bream
Whole sea bream roasted with thin potatoes, tomato, green pepper and lemon.
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Bonito with Tomato and Onion
Palamut Pilaki
Atlantic bonito steaks baked over soft onions and tomatoes with bay and lemon.
- Prep
- 20 min
- Cook
- 45 min
- Rest
- 15 min
- Total
- 1 hr 20 min
- Servings
- 4
Ingredients
- 1 ½ lb Bonito steaks (Atlantic), 1 ¼ inches thick
- 3 Onions (large), thinly sliced
- 3 Tomatoes (ripe), chopped
- 3 Garlic cloves, sliced
- 2 Bay leaves (dried)
- 1 Lemon, washed and thinly sliced
- ⅓ cup Olive oil (extra-virgin)
- ½ cup Water
- Table salt, to taste
- Pepper (black, ground), to taste
- Parsley (fresh), washed and chopped, to finish, as needed
Method
Heat the oven to 375°F. Soften the onions in three-fifths of the measured oil for 8–10 minutes; stir in garlic for the final minute.
Spread onions and tomatoes in a baking dish. Nestle the fish on top with bay and lemon. Add water, remaining oil, salt and pepper.
Cover and bake for 20 minutes, then uncover and bake for 10–15 minutes more.
The thickest flesh reaches 145°F, measured away from bone, and separates easily. Remove bones carefully when serving.
Rest for 15 minutes. Remove bay leaves, scatter parsley and serve with the onion-tomato juices. Refrigerate leftovers promptly in shallow containers, within 2 hours or 1 hour if the surroundings exceed 90°F.
Cooking guidance
Ask the fishmonger for Atlantic bonito steaks cut 1 ¼ inches thick. Remove the bay leaves and take care with the central bones when serving.
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