Oven-Roasted Bonito with Vegetables — Palamut Firin
Black Sea oven-roasted bonito fillets layered over sliced potato, onion, capsicum, and tomato in a single tray, finished with olive oil, lemon, oregano, and chopped parsley.
Turkish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Heat oven to 200°C. Pat bonito dry. Slice potatoes into 5mm rounds, onions thinly into rings, capsicums into rings, tomatoes into rounds, mince garlic. Halve lemons for serving.
Build
Toss potatoes, onions, capsicums, garlic, oregano, 0.75 tsp salt, pepper, and 40ml olive oil in a large baking tray until evenly coated.
Roast
Roast vegetables at 200°C for 20 minutes until potato edges turn golden and onion softens. While vegetables roast, rub both bonito fillets with remaining 20ml oil, 1 tsp salt, and 1 tsp pul biber.
Bake
Lay bonito fillets over partly-roasted vegetables, top with tomato slices and bay leaves, pour stock around edge, sprinkle remaining 1 tsp pul biber, bake at 200°C for 12–14 minutes until fish flakes easily.
Plate
Lift tray onto trivet, scatter parsley over vegetables, drizzle lemon juice from both halves, divide between two warm plates with remaining lemon halves alongside.
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