Fish parmigiana: the summer recipe that will seduce you

The parmesan fish it’s a cool variant and surprising classic parmigiana: a gourmet dish composed of fried eggplant layers this is delicious stringy cheese. In our innovative version, sea bass fillets enrich the dish with their own Mediterranean taste and Campania buffalo mozzarella securely envelops the sweet taste of yellow cherry tomatoes. A rich second class and lightweight, perfect for summer boards.

How to prepare parmigiana fish

Wash and cut the stems of the eggplants, slice them to a thickness of about 2 centimeters.

Lightly flour them.

Add extra virgin olive oil to a pan and when hot, brown the eggplants.

In this first cooking a few minutes will be enough, dry them on a plate with absorbing paper.

Sauté half a garlic clove in a pan with a drizzle of oil.

Add the marzanini tomatoes and cook for ten minutes over low heat, season with salt.

Meanwhile, finely cut the buffalo mozzarella.

Compose the parmigiana by adding the sea bass fillet on a slice of eggplant and add the mozzarella.

Season with salt and pepper and complete with another slice of eggplant.

Flour well while pressing lightly.

Fry in hot oil until golden brown.

Impact on a bed of basil pesto and top with the previously cooked cherry tomatoes.

Variants

If you don’t like fried foods, brush the eggplant slices with oil and grill them on both sides. Then shape the parmigiana according to the recipe and cook it in a hot oven for about ten minutes.