Palamut Pilaki — Bonito with Tomato and Onion

Palamut pilaki gently cooks meaty bonito with abundant onions, tomatoes, garlic, bay, and olive oil. It is satisfying warm, but its flavor deepens as it rests.

Serves 4 | Prep 20 minutes | Cook 35 minutes

INGREDIENTS

• 800 g bonito steaks, 3 cm thick

• 3 large onions, sliced

• 3 ripe tomatoes, chopped

• 3 garlic cloves, sliced

• 2 bay leaves

• 1 lemon, half sliced and half for serving

• 5 tbsp olive oil

• 100 ml water

• Salt, black pepper, and chopped parsley

METHOD

1. Heat the oven to 190°C / 375°F. Season the bonito lightly.

2. Spread half the onions and tomatoes in a wide baking dish. Add garlic and bay, then arrange the fish on top. Cover with the remaining vegetables and lemon slices.

3. Pour over the olive oil and water. Cover and bake 20 minutes; uncover and bake 10–15 minutes more, just until the fish flakes.

4. Rest at least 15 minutes. Finish with parsley and lemon.

AUTHENTICITY NOTE

Pilaki describes a Turkish style of cooking with onion, garlic, tomato, and olive oil. Bonito is especially prized during its autumn migration through the Bosphorus; avoid overcooking its firm, dark flesh.