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Banner fish Parmesan (spatula)

by Ada Parisi
5 min read
Parmigiana siciliana di spatola

Banner fish Parmesan, which in Sicily we most commonly call spatula fish. One Sicilian recipe sea and mountains that combines two things I love. The parmigiana and the flag fish, one of the fish I love most ever for its white meat, tasty, versatile. With a few plugs and lots of Omega 3s: take a look at my article Spatula: 8 RECIPES TO TRY WITH THE QUEEN OF THE MEDITERRANEAN. That's why I married preparing banner fish parm.

Exquisite combination of fried eggplant, tomato sauce, Basil, pecorino cheese (Yes, you got it, There is great) and fish. know that, following the same identical procedure, you can also prepare swordfish parmesan. Another Sicilian variant with a unique taste, using swordfish cut into thin slices instead of spatula.

The spatula is a seasonal fish from June to September, much loved and spread in Sicily, Calabria, Campania and Puglia, but little known in the rest of Italy. It has lean and firm meats, with a few bones as long as you know how to fillet it properly. If you can find the spatula, buy plenty of it and try it in different recipes as well as in the flag fish parmesan: FRIED IN CUTLETS, GRATINATE , in Rolls, In SLINGS STUFFED and baked. Or to prepare a delicious FISH SAUCE with which to season the dough.

Obviously, if you love the Sicilian parmigiana you must also try the TRADITIONAL PARMESAN, one of the must-see dishes of summer sicula, with scamorza, eggs and lots of fresh bread to make the shoe.

Parmigiana siciliana di spatola


Portions: 6 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )


3 purple eggplant or long striated

750 grams of peeled tomatoes into chunks

Basil, to taste

pecorino cheese PDO, to taste

extra virgin olive oil, to taste

peanut oil for frying, to taste

Salt, to taste

a pinch of sugar

a fresh onion

1,5 kilos of fish flag already filleted and cut into pieces about 20 cm long


To prepare the fish parmigiana flag, wash, clean and slice the Eggplant into slices about half a centimetre thick, put them in a colander, Salt them and cover them by placing a weight on top. Leave them like this for at least 30 minutes, in order to make him lose part of the vegetation water. Fry the Eggplant until browned and set aside on a piece of blotting paper. ù

Brown the basil and finely chopped fresh onion in a pan in extra virgin olive oil, then add the tomatoes peeled. Season with salt and pepper and add a teaspoon of sugar, and then simmer for 15 minutes, so you get a tight but not overly sauce.

Wash the spatula, removing any plugs and pad it dry with a paper towel, then grease it with oil.

Preheat the oven at 180 degrees. Put two tablespoons of tomato on the bottom of the Pan, make a first layer of fried eggplant, cover with tomato, pecorino cheese and place the slices of spatula. Repeat the process by covering the spatula with little tomato, still aubergines, tomato and cheese. If you still have fish flag you can proceed with a third layer. The last layer of flagfish parmigiana must consist of eggplant, tomato sauce and cheese. Bake for 20 minutes and let stand the national fish parmigiana for 10 minutes before serving.

MATCHING: We suggest a white wine from Liguria, the Pigato Doc produced by laura aschero farm, in Pontedassio (province of Imperia): is a typical wine, scents of broom and white peach, with a dry and soft taste, with a slightly bitter.

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