Baked Bonito (with Potatoes)

Hello Dear Friends,

One of my most visited recipes during bonito time is bonito pan, this year, unlike the others, I wanted to share with you an oven-baked bonito recipe. We are not a family that consumes a lot of fish except for its grill or pan. umm fish in salt apart from all of them :)

When there are two people, 1 large bonito is more than enough, especially if there are potatoes etc. If you are a family of 4, 2 acorns will be enough. You can use a baking tray instead of pyrex and double the amount of potatoes and onions, just like bonito.

If you don't have a cherry tomato, you can also use a medium size tomato by slicing it. If you like it, you can also add 1-2 cloves of garlic and 1-2 bay leaves to the recipe.

Those who say that they will not use greaseproof paper or aluminum foil can bake the potatoes and onions for 10-15 minutes, then take the tray out of the oven, add the fish, and return the tray to the oven and bake until golden brown.

Love…

Ingredients for Baked Bonito (With Potatoes) Recipe

• 1 acorn
• 1 large potatoes
• 1 medium onion
• 4-5 cherry tomatoes
• 1 pinch of parsley
• salt
• black pepper
• olive oil
• half a lemon

How to Make Baked Bonito (with Potatoes) Recipe?

1. When buying acorn, clean it and chop it into rings. Wash 1-2 waters and remove any remaining blood, if any.
2. Grease a pyrex or a small baking tray with olive oil.
3. Peel the potato, cut it into rings as thin as possible and place it on the baking tray.
4. Chop the onion in the same way and arrange it over the potatoes.
5. Place the drained fish slices on top of the onions.
6. Divide the tomatoes into two parts and place them in the bowl.
7. Season the fish with salt and pepper and drizzle with olive oil.
8. Put the lemon slices on the tray. Sprinkle the parsley.
9. Cover the top of the pyrex with greaseproof paper and cover it with aluminum foil in an airtight manner. (This way the foil will not come into contact with the fish)
10. Bake in the oven preheated to 200 degrees for 30 minutes.
11. Serve hot.