Grilled bonito with peperonata and bread

Ingredients

For 1 serving

• Bonito160 g
• Bell peppers200 g
• Onion50 g
• Canned peeled tomatoes80 g
• Bread60 g
• Extra virgin olive oil12 g
• Basilto taste
• Saltto taste
• Black pepperto taste

Contains: gluten, fish,

In season: June – September

Method

1. Wash the peppers, remove the stalk, seeds and white ribs and cut them into strips about 2 cm wide; peel the onion and slice it thinly.
2. Heat the oil in a saucepan over medium-low heat and sweat the onion and peppers for 10 minutes, stirring often, until the onion is translucent and the peppers soften.
3. Add the peeled tomatoes crushed with a fork and a pinch of salt, cover and cook for another 15 minutes over low heat, until the peperonata is soft and the sauce has reduced.
4. Towards the end heat a grill or griddle pan well over high heat. Pat the bonito dry, salt it and grill for 2–3 minutes per side, until golden outside and just pink in the centre: overcooked, it turns dry.
5. Take the peperonata off the heat, add the torn basil and a grind of black pepper and serve it with the bonito and the bread.