Home » Fish flag (spatula) au gratin

Fish flag (spatula) au gratin

by Ada Parisi
5 min read
Pesce spatola gratinato alla siciliana

Fish flag (spatula) au gratin. One traditional recipe of Sicilian seafood cuisine. 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. In Sicily we 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 for fish flag (spatula) baked au gratin has very few ingredients that blend into a taste of 'sea'. Fish, breadcrumbs, pecorino cheese, Capers, lemon, oil. Enjoy it with a nice tomato salad, garlic and Basil. And do not forget to have a look at all my SICILIAN RECIPES and all my RECIPES WITH BLUE FISH and of course all my RECIPES WITH SPATULA.

Cooking times the banner fish

Fundamental cooking times: 15 minutes, maximum 20 minutes. Why the flag fish is a delicate fish and must remain moist and soft. This is true both for baking, either stewed or fried: the spatula is a fish with white meat should be cooked briefly and quickly. And if you were in love with the flag fish, so popular in Sicilian cuisine, also try GIRELLE OF SPATULA or the CUTLETS FISH TO THE FLAG OF SICILY, most delicious and healthiest of frozen fish sticks. Or the amazing PARMIGIANA OF SPATULA, that I love. Have a good day!

Pesce spatola gratinato alla siciliana

FISH FLAG AU GRATIN (Sicilian recipe)

Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )


800 grams of spatula into fillets of about 12-13 centimeters in length (net weight, already filleted and clean)

stale breadcrumbs, to taste

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, to taste

salt and pepper, to taste

parsley, to taste


Fish spatula gratin

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 oil otherwise the cup toast comes '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!

MATCHING: 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.

Banner fish au gratin


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.

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M. Laura March 26, 2017 - 09:40

The paddle starts to appear on the shelves of our fishmongers only recently. This recipe inspires me to try it as soon as possible. One question though: the fillets should be placed in the skin or a skin in under?

Ada Parisi March 28, 2017 - 10:56

Hi Maria Laura, You should always place the fillets skin side down, even if you make a layered dish, as the fish breadcrumbs. See you soon, ADA

Giovanni November 28, 2015 - 21:10

I realized recently – with satisfaction – is this recipe one of rolls of spatula. Delicious and delicate both dishes; only that I would have preferred a little’ more “wet”. Not wanting to exceed the oil, I would have thought, Until next time, try to prepare the Breading by adding a few tablespoons of water or diced tomatoes with their liquid in vegetation. Or, Maybe, to cover the spatula during cooking with parchment paper for cooking. What do you think, Dear Ada? Thanks! PS) For Christmas and new year I have people at home: I look forward to your proposals for the occasion. A warm greeting!

Ada Parisi November 30, 2015 - 12:59

John is what I do to put less oil, merge a little diced tomato without skin with its vegetation water. The water no, If plain water: I use it when I do the mussels au gratin but use water mussels opening, If you happen to have them try. I embrace you, and very soon my proposals for Christmas.

Giovanni November 30, 2015 - 17:58

Thanks for confirming! Spare the embrace.

Ada Parisi November 30, 2015 - 18:10

Hi John, See you soon. ADA

Giuliana January 16, 2014 - 16:09

Dear brothers creative, your site makes me crazy (by joy). I'm looking for inspiration for a dinner I'll have to prepare for friends and hopefully I can find of the paddlefish in fish to make spring rolls or Cook au gratin ... in this connection, I have a concern: How to eat the pie (or the roulade) If I leave the skin??


Sicilians creative in the kitchen January 16, 2014 - 16:13

Hello Juliana and welcome! Then, If you find a spatula don't worry about skin, is totally edible. Has no scales and soft. In seasons with Patty flavoring and you eat. If you don't want to eat the skin can be offset with a fork because it comes off easily. Let me know! ADA

Giuliana March 11, 2014 - 16:34

Thanks Ada! you were so cute!!…and me instead, Super distracted, I saw your reply just now…. Oh well, unforgivable!! Meanwhile, you guys stay true mentors for me!

Sicilians creative in the kitchen March 11, 2014 - 21:47

But imagine Juliana, the important thing is that my recipes you have come right. A warm greeting, ADA

conunpocodizucchero.it May 8, 2013 - 23:18

how I would love to have you as a cook for House watch….
Ah Ada…I miss you ! :-)

Sicilians creative in the kitchen May 8, 2013 - 23:34

Dear Isaac, But if this summer come in Sicily we meet? It would be great to make a dinner for 4 at a nice local restaurant…know I this summer I'll do even a week in Trapani??? A great big hug

Andrea May 8, 2013 - 14:33

not much of a fish eater and even drives me crazy, but this love. Never cooked so, but as soon as I can get. A simple but tasty recipe, for this reason draws me.

Sicilians creative in the kitchen May 8, 2013 - 14:38

Andrea Hello and thanks for visiting. I love the fish, as you understand from the blog…If you try it let me know if you like. Dear greetings, ADA

Giulia May 8, 2013 - 13:22

Ahh that good!! I like it…good!!!

Sicilians creative in the kitchen May 8, 2013 - 14:33

Thanks Julia! A hug


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