Baked bonito pilaki recipe with olive oil vegetables

Bonito pilaki is a hearty fish classic, slow-cooked in the oven with onions, carrots, potatoes, tomatoes, bay leaves, and lemon.

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Baked bonito pilaki recipe with olive oil vegetables

Bonito, which finds its way onto tables more frequently during the winter months, transforms into a powerful flavor that can be served as both a main course and an appetizer when combined with an olive oil-based vegetable mixture. Bonito pilaki is one of the classic recipes that brings together the fish's own oils with the sweet and tangy aromas of vegetables in the oven.

In this recipe, bonito slices are first rested briefly with lemon and salt; then they are baked with onions, garlic, carrots, potatoes, peppers, tomatoes, and bay leaves. Its aroma becomes more pronounced when served warm or cold.

INGREDIENTS FOR BONITO PILAKI

- 2 bonito fish
- Juice of half a lemon and 1 teaspoon of salt
- 2 large onions
- 2 medium carrots
- 1 medium potato
- 5-6 cloves of garlic
- 2 red bell peppers and 2 green pointed peppers
- 2 fleshy tomatoes
- 1 tablespoon of tomato or pepper paste
- Half a cup of extra virgin olive oil
- 1 cup of hot water
- 3-4 bay leaves
- 1 lemon, thinly sliced into rounds
- 1 teaspoon of sugar
- Salt, freshly ground black pepper, and finely chopped parsley

HOW TO MAKE IT?

1. Wash and drain the bonito cut into steaks. Drizzle with lemon juice and salt, and let rest for 15-20 minutes.
2. Heat the olive oil in a large pot. Add the sliced onions and garlic, and sauté until softened.
3. Add the carrots and potatoes. Once the vegetables take on a little color, add the red bell peppers, green peppers, and tomato paste, and sauté for a short time.
4. Add the tomatoes, sugar, salt, and black pepper. Pour in the hot water and cook covered for about 10 minutes, until the vegetables are half-softened.
5. Spread half of the vegetable mixture into a baking dish. Arrange the bonito slices on top; distribute the remaining mixture between and over the fish.
6. Place the lemon rounds and bay leaves on top. Cover with wet and squeezed parchment paper.
7. Bake in a preheated 190-degree oven for about 25 minutes covered. Then remove the paper and bake for another 10 minutes until the vegetables are slightly caramelized.

Letting the dish rest for a few minutes before serving allows the olive oil and vegetable sauce to better penetrate the fish. You can serve it warm or cold, sprinkled with finely chopped parsley.

News Source: 12punto