Baked Atlantic bonito with cherry tomatoes

The baked Atlantic bonito with cherry tomatoes is a light and flavorful dish, ideal for enjoying the taste of fresh fish with a Mediterranean touch.

Ingredients

• 1 Atlantic bonito of about 1 kg, gutted and cleaned
• 250 g of cherry tomatoes
• 2 cloves of garlic
• 1 handful of fresh parsley
• Extra virgin olive oil
• Salt and pepper to taste
• A few leaves of fresh basil
• 1 glass of dry white wine
• Parchment paper or aluminum foil for the pouch

Preparation

1. Preheat the oven to 180 °C (356 °F).
2. Rinse the cherry tomatoes and cut them in half.
3. Peel the garlic cloves and slice them thinly.
4. Wash and roughly chop the parsley.
5. Take a large sheet of parchment paper or aluminum foil and lightly grease it with extra virgin olive oil.
6. Place the Atlantic bonito in the center and season it inside and out with oil, salt, pepper, chopped garlic, and parsley.
7. Scatter the cherry tomatoes and basil leaves around the fish.
8. Drizzle some oil and white wine over the fish.
9. Close the pouch sealing it well on the edges, so that a closed environment is created that will allow the fish to cook in its own juices and those of the cherry tomatoes.
10. Bake the pouch for about 30-40 minutes, depending on the size of the fish.
11. Once cooked, remove the pouch from the oven and carefully open it to avoid getting burned by the steam.

Curiosity

The Atlantic bonito is a bluefish belonging to the Scombridae family, the same as tuna and swordfish. It is highly valued for its flavorful meat and is suited to various cooking methods. This pouch cooking technique preserves all the juices of the fish and enhances its flavor in combination with Mediterranean herbs.

Pouch cooking is a simple and healthy preparation technique that allows food to cook in its own juice, thus preserving flavors and nutrients.