|Eviscerate and cleanse the bonito until without blood.
|coat the baking pan with one oven foil. Lay the baking foil on and spread the olive oil and the garlic slices
|then spread also the tomato pulp
|Put the bonito on and add olives, oregano and fresh small tomatoes
|Add the striped venus clams and the wine.
|Close the baking foil and put in the oven at F 356 (C180°)
|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
|When ready put onto a dish and serve hot
|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.