The spatula fish rolls I’m a second dish of fish tasty. A easy recipe and tasty to bring to the table a blue fish from lean meats, which lends itself to various preparations: this is one of the most delicious.
Ingrediants
- 1 paddlefish or 4 fillets of about 150 g each
- 100 g of breadcrumbs
- 30 g of Parmesan cheese
- a sprig of parsley
- a sprig of marjoram
- a sprig of oregano
- extra virgin olive oil
- salt and pepper
The spatula fish rolls I’m a second course of tasty fish from the recipe easy and fast. Paddlefish, also known as scabbardfish, is widespread in the Mediterranean basin, especially in the waters of the Ionian Sea. Its meats are lean and flavorful, and it is a blue fish, therefore characterized by a high percentage of Omega 3 and a shiny, silvery skin.
A fish that is good for you, in short, and which, given its origin, is often proposed in recipes that recall the flavors of the culinary tradition of Southern Italy, a bit like the one we propose and which resembles the Sicilian sardines a beccafico. These rolls have a minimal filling: only bread crumbs, grated cheese and several herbs, such as marjoram, oregano and parsley.
The aromas can obviously be customized with the perfumes you prefer. Our advice, if you are not an expert, is to have the fillets obtained from the fish counter or from the fishmonger.
OTHER TASTY RECIPES: Mackerel in mustard, baked sardines, anchovies marinated in lemon
How to prepare: Spatula fish rolls
- Execution
- easy
- Preparation time
- 15 min
- Cooking time
-
20 min
- Portions
-
2
How to prepare: Spatula fish rolls
Making spatula fish rolls is simple. First, fillet the fish, if you did not do it at the time of purchase. By purchasing the whole fish, you will have to clean it by gutting it, removing the tail, the head and then rinse it well under running water and dab it carefully. Cut it in two and cut 4 fillets of about 12-15 cm each. Dedicate yourself to the filling: chop the aromatic herbs and then mix them in a large bowl with the breadcrumbs and Parmesan. Mix well and add a couple of tablespoons of oil, mixing everything.
Place the fillets with the skin side down and distribute the filling as if it were a generous breading. Roll up, forming rolls. Carry out the same operation with the other fillets. Transfer the fillets to an ovenproof dish and sprinkle with the remaining filling, finally completing with a drizzle of extra virgin olive oil. Bake at 180 degrees for 20 minutes.
The spatula fish rolls are ready to be served.
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