Blue Fish and Vegetables Pie,
The dish I propose today is complete, healthy, and tasty. You can use any filleted blue fish.
For example, I used horse mackerel, but anchovies or mackerel will also work.
Ensure they are very fresh, and if you don’t know how to fillet them, ask your fishmonger. In any case, I will attach a tutorial to this recipe that explains how to fillet a fish.
Additionally, I include a link with the Sicilian-style breadcrumbs recipe that will be used for this dish, click here

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Difficulty: Medium
Cost: Very Affordable
Rest time: 15 Minutes
Preparation time: 1 Hour
Portions: 6
Cooking methods: Electric Oven
Cuisine: Regional Italian
Seasonality: All Seasons

469.51 Kcal

calories per serving

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Energy 469.51 (Kcal)
Carbohydrates 27.32 (g) of which sugars 9.44 (g)
Proteins 40.59 (g)
Fat 22.70 (g) of which saturated 7.75 (g)of which unsaturated 8.72 (g)
Fibers 3.09 (g)
Sodium 630.32 (mg)

Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Let’s do the shopping

1.76 lbs sardines (I used horse mackerel fillets)
1 Zucchini (Grated)
1 Egg
2 cups cherry tomatoes
1.5 cups canned tomatoes (diced)
1 cup Breadcrumbs (Sicilian seasoned (see recipe))
5.3 oz Provola cheese
to taste Salt
to taste Pepper
to taste Extra virgin olive oil
to taste Oregano (optional)
0.5 cup breadcrumbs (Sicilian style)

Tools

What you need to make this

Cutting Board
Knife
Grater
Plastic Wrap
2 Bowls 1 small and 1 large
Baking Pan Round shape

Preparation of Blue Fish and Vegetables Pie

The first thing is to ensure that the fish is very fresh, so either have it filleted by the fishmonger, or follow the video above and fillet it yourself.
This is the result.
The fillets will vary in size, depending on the size of the fish, but following the step-by-step instructions, you will find it easy to assemble the pie.
Place the fillets on a surface, and sprinkle a bit of salt, pepper, and oregano on each one.
While the fish is marinating, prepare the Sicilian-style seasoned breadcrumbs, following this link click here
Add 2 tablespoons of extra virgin olive oil to the seasoning.
and a few tablespoons of water.
.
Grate the zucchini and add it to the egg, season with salt and pepper, and combine with the breadcrumbs, mixing well.
Now let’s start assembling the pie: Spread a strip of plastic wrap over the larger bowl, long enough to comfortably extend beyond the edges.
Line the bowl with the fillets.
Place the breadcrumb mixture, pieces of provola, and cherry tomatoes on top.
Take each end of the fillets and fold them inward.
Then grab the edges of the plastic wrap, lift them upwards and..
Wrap the pie like a candy, twisting the plastic wrap tightly around itself. Meanwhile…
Turn on the oven to 350°F, as soon as it’s hot, prepare the round baking pan, pour in the diced tomatoes with 2 tablespoons of extra virgin olive oil, salt, pepper, and if you like, oregano.
Mix and …
Carefully flip the pie, once you place it in the baking dish, gently remove the plastic wrap.
Sprinkle the dry breadcrumbs on top and bake for about 20 minutes.
Bring it to the table and serve when it’s warm.
Here is my Blue Fish and Vegetables Pie ready.