Bonito Konstantinou

Ingredients for 6 servings:

• 1 bonito (whole fish, approx. 1.3 – 1.5 kg)
• 1,000 g potato(s), waxy
• 2 carrots
• 500 g shallot(s)
• 500 g tomatoes
• 1 stalk(s) leek
• 1 sprig(s) rosemary
• 1 bay leaf
• 500 ml dry white wine
• 1 tbsp broth, granulated
• 6 cloves garlic
• 1 pinch(s) of pepper, ad mill
• 1 pinch of salt
• 1 tsp oregano
• 1 tsp thyme
• 1 half lemon(s) or lime(s)
• 100 ml olive oil, virgin
• 500 ml tomato(s), pureed (Pomito)

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Oven-baked fish – Mediterranean style

Wash the bonito, cut the skin crosswise 5-10 times on each side, season the inside with salt, pepper, 2 tablespoons of olive oil, and half a lemon, and set aside for now. Peel and halve the potatoes, and boil for about 20 minutes. While the potatoes are cooking, prepare the sauce. Peel the shallots and place them in a saucepan. Quarter the tomatoes (peeled or unpeeled), roughly chop the garlic, and add them to the shallots along with the remaining ingredients (except the rosemary). Simmer for about 5 minutes, then add the passata. Simmer gently for another 5 minutes. Drain the potatoes and add them to the shallot and tomato sauce. Place the fish in a large ovenproof casserole dish (so-called tapsi) and add the sauce. Bake in a convection oven at 160°C, covered with aluminum foil, for about 40 minutes. Towards the end, remove the foil, place the rosemary sprig on top of the fish, and pour a little tomato sauce over it. Serve in a tapsi. Serve with a well-chilled Greek or Italian white wine.