![bonito](../../../ricettepag/secondi/secondi%20pesce/palamita_cartoccio/palami3.jpg) | Eviscerate and cleanse the bonito until without blood. | ![bonito](../../../ricettepag/secondi/secondi%20pesce/palamita_cartoccio/palami4.jpg) |
![bonito preparation](../../../ricettepag/secondi/secondi%20pesce/palamita_cartoccio/palami5.jpg) | coat the baking pan with one oven foil. Lay the baking foil on and spread the olive oil and the garlic slices |
![bonito](../../../ricettepag/secondi/secondi%20pesce/palamita_cartoccio/palami6.jpg) | then spread also the tomato pulp |
![bonito preparation](../../../ricettepag/secondi/secondi%20pesce/palamita_cartoccio/palami8.jpg) | Put the bonito on and add olives, oregano and fresh small tomatoes |
![bonito preparation](../../../ricettepag/secondi/secondi%20pesce/palamita_cartoccio/palami7.jpg) | Add the striped venus clams and the wine. | ![bonito preparation step](../../../ricettepag/secondi/secondi%20pesce/palamita_cartoccio/palami9.jpg) |
![bonito preparation](../../../ricettepag/secondi/secondi%20pesce/palamita_cartoccio/palami10.jpg) | Close the baking foil and put in the oven at F 356 (C180°) |
![bonito preparation](../../../ricettepag/secondi/secondi%20pesce/palamita_cartoccio/palami11.jpg) | After about 40 minutes, depending on the oven, open the foil and remove a little of the skin for verifying if cooked: the meat shall be well detached from the bones |
![bonito](../../../ricettepag/secondi/secondi%20pesce/palamita_cartoccio/palami12.jpg) | When ready put onto a dish and serve hot |
![portioning bonito](../../../ricettepag/secondi/secondi%20pesce/palamita_cartoccio/palami13.jpg) | For portioning use two spoons: remove the skin and remove the meat from the bone, paying attention to the lateral bones. Remove then the bones and the head and take the other 2 fillets. |