Festa Monini: colors, sounds and tastes of Umbria

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Fish fillets au gratin

50 MIN


Fish fillets
4, 150g each (hake, but also turbot, spicule..)
1 clove
chopped tomatoes
300 g
dry white wine
1 small glass
Lemon Juice Lemoniny
to taste
Chopped parsley
as needed
Bread crumbs
as needed
Extra Virgin olive oil
as needed
1 teaspoon
a pinch (even dry)
as needed


For the sauce:

  1. Clean and thinly slice the onion. Finely chop the clove of garlic and put both to fry delicately in a pan with 3 tablespoons of Extra Virgin olive oil.
  2. As soon as they are soft and slightly golden, add the wine, tomatoes, sugar and simmer for at least twenty minutes, allowing the sauce to reduce. Towards the end of cooking time add salt and pepper to taste and add the chopped parsley.

For the fish:

  1. Arrange the fish fillets on a baking tray previously greased with Extra Virgin olive oil. Sprinkle the fillets with thyme, drizzle with lemon juice, salt lightly, cover with the freshly prepared sauce and bake in a preheated oven at 180°C for ten minutes.
  2. When the time has elapsed, remove the baking tray and cover the fillets generously with breadcrumbs. Raise the oven temperature to 220°C (or better yet set it to grill) and bake for 10 minutes.
  3. Before serving, garnish the au gratin with the remaining chopped fresh parsley.

A little extra

The intense scent and velvety taste of Monini's Extra Virgin P.D.O. Val di Mazara is excellent for this recipe.