oven baked bonito
Things you never knew about bonito:
(1) It's part of the mackerel family, without being overpoweringly fishy
(2) It has the texture of swordfish (ie meaty)
(3) because of it's oiliness (see point 1) it doesn't dry out very easily (ie you won't overcook it unless you leave it there for days. I exaggerate. But only slightly).
  • 1x bonito (about 700g)
  • 3x chat potatoes
  • 1x lemon
  • 3x red chillies
  • 3x cloves of garlic
  • 3tbsp olive oil
How to make it
  1. Step by step instructon with images below
Recipe by onebitemore at https://onebitemore.com/2010/04/c4t-oven-baked-bonito/