Banner fish Parmesan (spatula)

Fish Parmigiana, or better, Flag Fish. A dish that combines two things on which I go crazy: La parmigiana and the fish flag, or spatula, one of the fish I love most ever for its white meat, tasty, versatile. 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 the swordfish parmigiana, another Sicilian veriante unique taste. Needless to talk about long, you have to try it: If you do not find the fish flag to know that the same result is achieved with the swordfish sliced about half a centimeter thick, so you have no excuse. Accompany with a mixed salad, is a single dish tasted fantastic.

Banner fish Parmesan


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  • 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 them in a pan in olive oil, Basil and fresh spring onion, finely chopped, 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 the flag fish 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.

THE PAIRING: We suggest a white wine from Liguria, the Pigato Doc produced by the farm Laura Abg, 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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