Turkish · Dinner
Braised Bonito with Vegetables
Palamut Pilakisi
Black Sea olive-oil-braised bonito with onion, carrot, garlic, and potato finished with parsley and lemon, served chilled or warm with crusty bread for a celebratory cold-fish centrepiece.
$$
20 minsPrep
40 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
520Calories
38gProtein
28gFat
28gCarbs
8gSugar
4gFiber
780mgSodium
65mgChol
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Instructions
1
Prep
Pat bonito dry, rub with 1 tsp salt and 0.5 tsp pepper. Slice onions into thin half-moons, carrot into 5mm rounds, peel and dice potato into 2cm cubes, slice garlic, grate tomatoes and discard skin, chop parsley.
2
Sweat
Heat 160ml olive oil in a wide heavy saucepan or shallow braising pan over medium-low heat 1 minute. Add onion, carrot, and potato, cook 10 minutes until onion turns translucent and softens without browning.
3
Saute
Add garlic, cook 1 minute until fragrant. Stir in tomato paste over medium heat 1 minute until darkened, add grated tomato, cook 2 minutes until oil separates and aroma turns sweet.
4
Build
Pour in 400ml hot water, add 1 tsp salt, sugar, bay leaves, and peppercorns over medium heat 30 seconds until liquid simmers gently. Slide bonito fillets into pan in a single layer.
5
Braise
Cover, braise over low heat 20 minutes until fish flakes easily and vegetables are fork-tender. Off heat, drizzle remaining 80ml olive oil over surface, rest 5 minutes covered.
6
Rest and plate
Lift bonito and vegetables onto a deep platter with a slotted spoon. Spoon braising liquid generously over top, scatter parsley, finish with lemon squeeze, serve warm or chilled with crusty bread.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) bonito fillets, skin-on
- 1 tsp fine sea salt
- 0.5 tsp ground black pepper
- 240ml (1 cup) extra-virgin olive oil
- 240g (8.5 oz) yellow onion
- 200g (7 oz) carrot
- 300g (10.6 oz) waxy potato
- 10 garlic cloves
- 200g (7 oz) ripe tomato
- 2 tbsp tomato paste
- 2 tsp granulated sugar
- 2 small bay leaves
- 1 tsp black peppercorns
- 400ml (1 3/4 cup) hot water
- 2 lemons
- 30g (large handful) flat-leaf parsley
- 2 pieces crusty bread