Banner fish au gratin. Today I present to you one of my favorite fish, blue fish of course. These are what we call ' spatula in Sicily’ or ' fish ' flag: looks like a long Ribbon background, its meat is white and firm, delicate flavor, very versatile. Spring rolls, fillets, cutlets, stew, au gratin. The latter is the recipe that I am presenting today: Sicily also call it “pan spatula” and, If you want, you can also add diced fresh tomatoes to the mixture of grated cheese and bread. The recipe spatula baked fish has very few ingredients that come together in a 'taste of the sea': fish, breadcrumbs, pecorino cheese, Capers, lemon, oil. Enjoy it with a nice tomato salad, garlic and Basil. Fundamental cooking times: 15 minutes, a maximum of 20, because the flag is a delicate fish and fish should be moist and soft. If you fall in love with flag fish, also try swivels of spatula or the breaded fish flag with grilled tomatoes or delicious Parmigiana di spatula, that I love.
FISH SPATULA au gratin (Sicilian recipe)Print This
- 800 grams of spatula into fillets of about 12-13 centimeters in length (net weight, already filleted and clean)
- stale breadcrumbs, just enough
- 50 grams of grated pecorino cheese Dop
- 30 grams of shredded PDO parmigiano reggiano
- a handful of capers
- organic lemon juice
- extra virgin olive oil, just enough
- salt and pepper, just enough
- parsley, just enough
Preheat oven to 200 degrees ventilated. Place in a bowl the breadcrumbs, pecorino and parmesan cheese, add the capers and parsley, finely chopped. Season with salt and pepper and mix. Season this mixture with a little’ extra virgin olive oil, so as to obtain a soft dough and ginned.
Fill the bottom of a roasting pan (consider that you have to make two layers of fish, then adjust the size of the Pan) a drizzle of extra virgin olive oil, then add a little of the compound prepared above, then a first layer of putty knife fillets with the skin side (one silver), facing downwards).
Cover the mixture with plenty of breadcrumbs, spray these with a little lemon juice and drizzle with more olive oil (Don't be stingy with the oil or the Patty is dry). Cover with another layer of fillets of spatula (always with silvery part facing downwards), then again with the mixture of breadcrumbs, lemon and oil. Bake for 15 minutes in a convection oven, as long as the surface of the Patty doesn't turn gold.
Let rest the pie for 10 minutes before serving. Bon appétit!
THE PAIRING: with this dish light but tasty fish we decided to combine “Altea white”, wine produced in Serdiana, in the province of Cagliari, from wineries Take Marshmallow. Consisting of a blend of grapes Nasco, Vermentino e Nuragus, It has intense aromas of fruit and a great flavor.
You can add it to the mixture of grated cheese and bread also diced fresh tomato, taking care to remove the peel, the seeds and the vegetation water. In this case, Also add a little 'chopped basil to give the dish a fresher taste.