Whitebait with Vegetables and Fennel Pesto.
Today I propose a light version of the usual dish that is usually fried.
This catch is unfortunately a very rare specialty nowadays.
Whitebait, also known as neonate, is the commercial name attributed to the juvenile fish of the bluefish, caught in the Mediterranean Sea, while the glass eel and other species like the pagellus are rarer. Adults of the species Aphia minuta, often sold instead of whitebait, have the commercial name of redfish.

Thought for you:

Difficulty: Very Easy
Preparation time: 15 Minutes
Portions: 4
Cooking methods: Electric Oven
Cuisine: Italian
Seasonality: All Seasons

Ingredients

Shopping List

1.1 lbs whitebait
3 eggs
1.4 oz Pecorino Romano (grated)
1 clove garlic
to taste Parsley
to taste Salt
to taste Extra Virgin Olive Oil
10.6 oz chard (or field greens)
to taste Wild Fennel

Tools

Shopping List

Baking Tray
Parchment Paper
Bowl
Strainer

Preparation of Whitebait with Vegetables and Fennel Pesto

Start by boiling some vegetables of your choice, like chard or wild greens.
In plenty of salted boiling water, immerse the well-washed vegetables, boil them for about 6 minutes, then drain and cool them under running water to keep their color bright.
Wash the fennel, put it in a food processor, add extra virgin olive oil, salt, and pepper and make a pesto.
When we buy Whitebait, they appear like this, a mass.
In fact, this is exactly what they are, a mass of small fish caught with a net similar to a bridal veil.
Inside, you may find algae or larger fish, or dirt.
You will need to put them in a large container full of water and gently pass them through a strainer to remove all impurities, even several times.
When you’re sure they’re clean, in a bowl beat the eggs together with the grated Pecorino Romano, chopped parsley and garlic, salt, and pepper according to your taste.
Beat them.
Now on a very large baking tray, place a sheet of parchment paper on it, and pour the whitebait mixture, leveling it with a spatula across the entire tray.
Place it in the oven at 356°F for about 10/15 minutes, depending on the thickness, but go check it, and when the mixture has set, take it out of the oven.
Compose the dish by cutting squares of whitebait, placing a little fennel pesto underneath, the fish in the center, and the vegetables on the side, as well as some croutons if you like, a drizzle of extra virgin olive oil, and here are the Whitebait with Vegetables and Fennel Pesto ready.