A light and flavorful version of lasagna, made with pane carasau sheets instead of pasta, a creamy zucchini pesto and white fish fillets marinated in beer that are then cooked and flaked to be layered. Ideal as a summer main course.
The marinade: in a bowl combine the beer, 30 mL of oil, the lemon juice, salt and pepper. Immerse the fish fillets, cover and refrigerate to marinate for 20-30 minutes.
Zucchini pesto: slice the zucchinis into rounds and briefly sauté them in a pan with a drizzle of oil until soft; let them cool. In a blender put the zucchinis, pine nuts, garlic, Parmesan, basil and 50 mL of oil, blend until smooth.
Pane carasau: lightly brush the sheets with oil and warm them briefly in the oven at 180°C for 3-4 minutes to soften them without burning.
Cook the fish: drain the fillets from the marinade, pat them lightly dry and cook them in a non-stick pan with a drizzle of oil 2-3 minutes per side (or in the oven at 180°C for 8-10 minutes), then coarsely flake them.
In a lightly oiled baking dish lay down a first sheet of carasau, spread a thin layer of zucchini pesto over it, add a few spoonfuls of ricotta, some diced mozzarella and some flaked fish. Continue layering until the ingredients are used up, finishing with a sheet of carasau.
Gratinate in the oven: bake at 180°C for 10-15 minutes until the surface is golden and melty.
Serve with fresh basil leaves and, if desired, a grating of lemon zest.
Mixer or blender
Non-stick frying pan
Bowl for marinating
Ovenproof baking dish
Oven
Store in the refrigerator for up to 24-48 hours in an airtight container. Reheat in the oven at 160-170°C for 6-8 minutes before serving. Pair with a light beer or a chilled white wine (Vermentino or Pinot Grigio).
Italia, Sardegna
| Energy (kcal) | 217.14 |
| Carbohydrates (g) | 29 |
| of which Sugars (g) | 1.78 |
| Fat (g) | 6.26 |
| of which Saturates (g) | 2.09 |
| Protein (g) | 11.31 |
| Fiber (g) | 1.42 |
| Sale (g) | 0.23 |
