Julienne 1 onion and 2 red peppers and sauté them in oil. Chop 5 garlic cloves and add them on top. Add 4 diced tomatoes to the pan. Add 1 sugar cube, 1 handful of chopped parsley, half a tea glass (about 50 ml / 3 tbsp) of water, salt, and black pepper, then bring to a boil. Pour this mixture into a glass baking dish.

Arrange the washed and sliced bonito pieces into the mixture. Drizzle a very small amount of vegetable oil and salt over the bonito, then bake in a 180°C (350°F) oven until the fish is golden. Enjoy...

About This Recipe

Bonito is a type of fish belonging to the Scombridae family, which also includes mackerel, tuna, and Atlantic bluefin tuna. It is a schooling, dark-fleshed migratory fish without scales. Its back is striped and its belly is silver in color. It can grow up to approximately 1 meter in length. Bonito fish typically live in warm and temperate seas, sometimes far from the shore and sometimes close to it. These surface-dwelling fish grow very quickly. In spring, they head to the Black Sea to feed, and from autumn onward they migrate down to the Marmara Sea and as far as Çanakkale to overwinter. They are carnivorous fish that feed by attacking schools of smaller fish, typically mackerel, chub mackerel, horse mackerel, anchovies, and sardines. They are commonly found in the Mediterranean, Aegean, Marmara, and Black Seas of our country. While various species of this family can be seen across all our seas, the most flavorful are those caught in the Black Sea and Marmara.

The Marmara and Black Sea bonito has 7 bands running regularly from head to tail — four dark and three light. Its relative found in the Aegean Sea, known as the chubby, spotted tuna or striped tuna, has approximately 16 mottled bands running in waves from back to belly, as well as at least three black spots on the belly area. The flesh of this species is nowhere near as good as that of the true bonito. Those who love fish know the difference and do not care for it much. Unfortunately, those who don't know much about fish don't realize this distinction, and after purchasing this fish under the name "bonito," they end up disappointed and put off the real thing. Bonito fishing season begins in August. First, the vanoz and çingene palamutu (gypsy bonito) pass through from the Black Sea in schools. Then in September, the true bonito begins to arrive. The most delicious period for bonito is from the beginning of September through mid-February.

If you're someone who thinks red pepper works wonderfully in our Sautéed Liver with Kapya Pepper recipe but couldn't possibly work with bonito — we invite you to your kitchen to prove you wrong. Because today we've prepared our delicious Baked Bonito with Red Pepper recipe just for you. Bon appétit in advance…