My beloved spatula fish returns, perhaps better known to many as ribbon fish or scabbard fish! In southern Italy, it is much loved, especially in Sicily and Calabria, but it is also appreciated in Puglia and Campania! Except for these few regions, it is still little known in the rest of Italy, so I often talk about it and cook it even more frequently because it is truly worth it, and I want to encourage you to ask your trusted fishmonger for it! Indeed, spatula fish has enormous qualities, first of all, being quite lean but with very firm and compact flesh, making it a really tasty fish! Moreover, it is relatively inexpensive, which is always a plus, although its price has increased significantly in recent years! But what I love about this fish is its versatility; once it is boned and reduced to fillets, it can be cooked in countless ways, which I believe is one of the advantages that will make you love it madly! Of course, for cleaning the fish, I advise against improvising and recommend leaving the difficult task of filleting to your fishmonger, so you only have the easiest and most enjoyable part of their preparation left! Therefore, I suggest these battered rolls as an idea for these Christmas holidays or for any other occasion, as they will make you look great without requiring special culinary skills and long cooking times! You will see that they are very soft on the palate and not at all dry. You can serve them at the table as a simple and delicious main course or offer them as a quick appetizer during the entrée! Their versatility, among other things, will allow you to vary the filling, adding your favorite vegetables, preferably seasonal! I chose Swiss chard. Try them and let me know!
If you love fish, you absolutely cannot miss these other proposals to try and experiment with:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stove, Electric oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, while it won’t cost you anything extra!
- 1/2 bunch Swiss chard
- 1.5 lbs scabbard fish (or spatula, net fillets)
- 1 fresh spring onion
- 0.7 oz grated Parmesan cheese
- 0.7 oz Sicilian pecorino cheese (grated)
- 0.7 oz pine nuts
- 2.5 oz breadcrumbs
- 1 tbsp tomato paste
- 1 clove garlic
- to taste garlic powder
- 1 sprig rosemary
- to taste herbs (parsley, marjoram, thyme, rosemary)
- 1.7 fl oz extra virgin olive oil (+ 2 tablespoons)
- to taste salt
- to taste pepper
Tools
- 1 Cutting board
- 1 Knife
- 1 Casserole
- 1 Ladle
- 1 Wooden spoon
- Absorbent paper
- Toothpicks
- 1 Bowl
- 1 Baking tray
- 1 Parchment paper
Steps
Start by washing the Swiss chard thoroughly under running water, then divide them in half lengthwise on a cutting board and cut them into thin strips, including the stalks.
Slice the spring onion into rings and brown it for 2 minutes with the garlic clove and the rosemary sprig in 2 tablespoons of oil.
Add the Swiss chard, let them season for a couple more minutes, then cover with 1 1/2 cups of hot water and bring to a boil.
Remove the garlic and rosemary sprig, lower the heat, and let them wilt for about 15 minutes or until the Swiss chard is well cooked and the broth is almost entirely absorbed.
After this time, add the tomato paste and let it season for a few more minutes.
Turn off the heat, salt and pepper to taste, and remove all the excess broth that you can use for other preparations.
Prepare the fish fillets. Wash them well under running water and pat them dry with absorbent paper.
In a large bowl, mix the breadcrumbs with finely chopped herbs using a knife, then add a pinch of garlic powder.
Add the grated Parmesan and Pecorino cheese and mix.
Pour the oil in a thin stream while stirring with a spoon, until you create a sandy and moist mixture.
Finally, add the pine nuts and mix again.
Take the fillets, place them on the cutting board with the skin facing up, drizzle some oil and place a teaspoon of Swiss chard and a teaspoon of flavored breadcrumbs on each.
Roll each fish fillet, trying to compact it without letting the filling spill out, and seal with one or two toothpicks as needed.
Sprinkle a little oil on top and roll them in breadcrumbs.
Transfer the fillets one by one onto a baking tray lined with parchment paper, drizzle them with a little oil, and bake in a preheated oven at 356°F for about 15-18 minutes.
Serve them still warm with some Swiss chard if you have any leftover!
And voilà… the battered spatula fish rolls with stewed Swiss chard are ready to be enjoyed!
Enjoy from La Cucina di FeFè!
Storage
👉 You can store the rolls in the refrigerator in a suitable container for 1-2 days at most.
Tips, notes, variations, and suggestions
🟣 You can vary the filling, for example by replacing the Swiss chard with fresh spinach wilted with a garlic clove in a pan for 5 minutes or adding other seasonal vegetables of your choice such as grilled or fried zucchini or eggplant for those particularly fond of them. Additionally, you can enrich the breading by adding some pistachio granules for a richer final note and a crunchier texture.
