Steamed Bonito | Marmara-Style Steamed Bonito with Tomatoes

Rinse the bonito steaks under cold water and pat dry. Use the tip of a knife to remove the dark bloodline along the backbone; leaving it in can give the fish a bitter flavor. Season both sides with salt and black pepper.

Heat the olive oil in a wide pot. Cook the thinly sliced onion over medium heat for 6 minutes, until its edges turn pale golden. Add the thinly sliced garlic and cook for 1 minute, then add the grated tomatoes, sliced green pepper, and bay leaf. Cook for 5 minutes, until the tomatoes reduce and the oil rises to the surface.

Reduce the heat and arrange the steaks in a single layer over the tomato base, without overlapping. Pour in the water around the edge; it should come halfway up the steaks without covering them.

Cover the pot and cook over low heat for 22 minutes. Bonito takes longer than white-fleshed fish because of its firm texture. It is done when the flesh at the backbone separates from the bone and is completely opaque.

Turn off the heat, drizzle the lemon juice around the edge, and sprinkle with chopped parsley. Rest, covered, for 4 minutes so the sauce thickens and does not run on the plate.