Oven Baked Bonito Wedge Recipe with Bay Leaves
A traditional oven-baked bonito wedge recipe, in which the fatty bonitos coming from the Black Sea to the Bosphorus are cooked in the oven with red onion, bay leaves and fresh lemon slices, without drying them, to a juicy and Turkish delight consistency.
Ingredients
Ingredients
Step-by-Step Method
Prepare the Fish
Rinse the thoroughly cleaned and drained bonito wedges in cold water and dry them with a paper towel. Drying the fish gives it a delicious outer texture rather than steaming in the oven.
Marinade Mixture Beat
In a small bowl, mix cold-pressed extra virgin olive oil, crushed garlic, freshly ground black pepper and rock salt until it reaches a homogeneous sauce consistency.
Form the Onion Bed
Arrange the red onions cut into rings in a single row on the bottom of a baking tray or a shallow ceramic baking dish. This base creates a delicious flavor aroma while preventing the fish from sticking to the base.
Arranging the Bonito Wedges
Place bonito wedges on top of onion rings. Distribute thin lemon slices and bay leaves between and on top of each fish slice.
Saucing and Baking
Pour the olive oil marinade sauce you prepared generously over the fish wedges and lemons with the help of a brush. Bake in a preheated oven at 190°C on the middle shelf for 25-30 minutes so that the fish is lightly browned on top and remains juicy inside.
Resting and Stylish Presentation
Let the bonito wedges come out of the oven and rest for 5 minutes. Place it on a serving plate with the delicious onion bed in the baking dish, sprinkle freshly chopped parsley on top and serve hot.
Chef's Tips & Tricks
To prevent the bonito meat from drying out, be sure to place red onions cut into rings on the bottom of the baking dish. Arrange the fish wedges on this bed and place lemon and fresh bay leaves between them. Do not exceed 25-30 minutes in the oven preheated to 190°C; Make sure the fish is fried like a pomegranate and stays juicy with its own oil and onion juice.