Bonito in Parchment with Cherry Tomatoes

Bonito in parchment with cherry tomatoes is a light and flavorful dish, ideal for enjoying the taste of fresh fish with a Mediterranean touch.

Ingredients

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

Preparation

1. Preheat the oven to 180 °C.
2. Wash 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 bonito in the center and drizzle it inside and out with oil, salt, pepper, chopped garlic, and parsley.
7. Arrange the cherry tomatoes and basil leaves around the fish.
8. Drizzle a little oil and pour the glass of white wine over the fish.
9. Close the parcel, sealing the edges well so that a closed environment is created allowing the fish to cook in its own juices and those of the tomatoes.
10. Bake the parcel for about 30-40 minutes, depending on the size of the fish.
11. Once cooked, remove the parcel from the oven and open it carefully to avoid burning yourself with the steam.

Interesting Facts

The bonito is a blue fish belonging to the Scombridae family, the same as tuna and swordfish. It is highly appreciated for its flavorful flesh and lends itself to various cooking methods. This parchment technique preserves all the fish juices and enhances its flavor when paired with Mediterranean herbs.

Cooking in parchment is a simple and healthy preparation technique that allows food to cook in its own juices, thus preserving flavors and nutrients.