EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE
The spatula fish belongs to the family of blue fish and is also known as flag fish.
Particularly widespread between Sicily, Calabria and Campania, it is fished in all periods of the year, but it is in spring that it is more abundant because of they’re getting closer to the coast, while in the rest of the year it lives in deeper waters.
There are several recipes for cooking spatula fish; today we will see how to prepare excellent rolls with peas.
SPATULA FISH ROLLS
Ingredients for 4 people: 1 large spatula fish (2 kg) – 800 g shelled peas – 2 eggs – flour – breadcrumbs – rosemary – extra virgin olive oil – salt and pepper
Clean the fish, cut in fillets and peel them.
Then cut them into 8 slices of the same weight.
Flour the slices only on the side where there was the skin, then always only on that side, pass them in beaten eggs and finally in breadcrumbs.
Salt and pepper the fillets on the side of the pulp, roll them keeping the breaded part outside and fix each roll with 2 toothpicks.
Grease the rolls with a drizzle of oil and bake at 200º C for 10-12 minutes.
Meanwhile, blanch the peas in salted boiling water for 2-3 minutes, then drain.
Heat 4 tablespoons of oil in a pan with 3 sprigs of rosemary, for 1-2 minutes.
Remove the rosemary, add the peas and season for 2-3 minutes.
Serve the fish spatula rolls together with the peas.
Enjoy your meal!