Bonito with potatoes, slow-cooked onions and pickled chillies
Total time60 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 60 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Gluten-free and 8 more Indicative dietary requirements
View full classification 23 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Add to a menu- Fresh bonito trimmed, 8 medallions about 2 cm thick 750 g
- Potato peeled 600 g
- Onion sweet 500 g
- Pickled green chillies drained 60 g
- Extra virgin olive oil 20 g onions, 20 g potatoes, 10 g fish, 5 g chillies 55 g
- Parsley 3 g
- Salt to taste 2 g
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Method
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Thinly slice the onions and cook with 20 g oil and some salt in a frying pan over a low heat for 30–35 minutes, stirring often, until very tender and lightly golden.
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Meanwhile, heat the oven to 210°C. Cut the potatoes into 5 mm slices, toss with 20 g oil and some salt and spread on a tray. Roast for 30–35 minutes, turning halfway, until tender and golden.
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Slice the pickled chillies and toss with 5 g oil. Season the bonito with the remaining salt. Heat the other 10 g oil in a frying pan and cook the medallions for 2–3 minutes per side, depending on thickness, until the centre reaches 63°C.
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Divide the potatoes, two medallions per person and the onions between plates. Add the chillies and chopped parsley and serve promptly.
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