Spatula Fish Fillets in Pepper Cream

Paddlefish fillets are a brightly colored dish, simple and quick to make and quite economical. I suggest it as a second course in a summer or autumn lunch, since the cream that accompanies the fish fillets is made with peppers , whose seasonality ranges from summer to autumn.-

Ingredients (4 people)

• 6 spatula fillets
• Flour
• 2 peppers:
• 2 red onions
• Salt to taste:
• Pepper as needed
• 50 g of Sicilian capers:
• Extra virgin olive oil
• 50 g of pine nuts

Method

1. Start by preparing the pepper and red onion cream, sautéing the sliced ​​peppers and onion, salted and peppered in extra virgin olive oil.
2. Let them simmer with the lid on, so that they retain the humidity and do not stick to the pan.
3. As soon as the peppers and onions are well stewed, blend everything, taste and, if necessary, add salt.
4. Have the fishmonger fillet the spatula, salt the spatula fish fillets, flour them, fry them in extra virgin olive oil and let them drain on absorbent paper.
5. Toast the pine nuts in a non-stick pan.
6. Desalinate the capers: immerse them for about an hour in cold, clean water and then squeeze them. After that, cut them into small pieces.

Assemble this second course by first placing a layer of pepper cream, then the paddlefish fillets and finally capers and pine nuts.

Enrich the recipe with our 100% Sicilian products.