Lavarelli in Teglia

Name: Lavarelli in Teglia (Baked Fillets of Lake Bream)
Cuisine: Italian
Ingredients: Salt and freshly ground black pepper; Salt and freshly ground black pepper; 120 g (4½ oz) butter; 8 sage leaves; 4 x 300 g (11 oz) fillets lake bream; Plain white flour for dusting

Baked Fillets of Lake Bream

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio's Italian Feast

By Antonio Carluccio

Published 1996

About

This is a delicate and tasty way of cooking lake or river fish. Lavarelli and coregoni are fished regularly on Lake Maggiore and this is one of the best ways to eat them. In a similar way you can use fillets of other fish with wonderful results.

Ingredients

4 x 300 g (11 oz) fillets lake bream
Plain white flour for dusting
120

Europe
Italy
Fish course
Pescatarian

Method

Preheat the oven to 200°C/400°F/Gas 6.

Dust each fillet in flour and lay on a baking dish adding salt and pepper. Meanwhile, put the butter and sage leaves in a pan and fry until foamy. Pour over the fillets of fish and