Ingredients with Measurements:
- 1 lb. Lakerda (salt-cured bonito)
- 4 cloves garlic, minced
- 1/4 cup olive oil
- 1/4 tsp. black pepper
- 1/4 tsp. red pepper flakes
- 1 lemon, sliced
- Salt to taste
Special equipment needed:
- Baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Rinse the Lakerda under cold water and pat dry with paper towels.
3. In a small bowl, mix together the minced garlic, olive oil, black pepper, and red pepper flakes.
4. Place the Lakerda in a baking dish and rub the garlic mixture all over it.
5. Arrange the lemon slices on top of the Lakerda and sprinkle with salt.
6. Cover the baking dish with aluminum foil and bake for 30 minutes.
7. Remove the foil and bake for an additional 10-15 minutes, or until the Lakerda is golden brown and cooked through.
8. Serve hot or cold.
- Time:
Preparation time: 10 minutes
- Cooking time: 45 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 280
- Fat: 20g
- Carbohydrates: 2g
- Protein: 23g
Substitutions for ingredients:
- If you can't find Lakerda, you can use salt-cured mackerel or tuna instead.
- You can use any type of oil instead of olive oil.
Variations:
- You can add sliced onions or cherry tomatoes to the baking dish for extra flavor.
- You can sprinkle chopped parsley or cilantro on top of the Lakerda before serving.
Tips and tricks:
- Make sure to rinse the Lakerda well to remove any excess salt.
- You can marinate the Lakerda in the garlic mixture for a few hours before baking for extra flavor.
- If the Lakerda is browning too quickly, cover it with foil again and continue baking.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the Lakerda in a baking dish and cover with foil. Bake in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the Baked Lakerda with Garlic on a platter with lemon wedges and fresh herbs.
Garnishes:
- Garnish with chopped parsley or cilantro.
Pairings:
- Serve with crusty bread and a side salad.
Suggested side dishes:
- Greek salad
- Roasted vegetables
- Grilled asparagus
Troubleshooting advice:
- If the Lakerda is too salty, soak it in cold water for 30 minutes before using.
Food safety advice:
- Make sure to cook the Lakerda to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Lakerda is a traditional Greek dish made from salt-cured bonito.
Flavor profiles:
- The Baked Lakerda with Garlic is savory, garlicky, and slightly spicy.
Serving suggestions:
- Serve as an appetizer or main dish.
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Region: Turkish