The silverside is a great tasting fish. Its meat is lean, white and delicate. Decide the thickness of the fish according the preparation. Choose the thickest for the grill or “a la Romana”, and the thinnest filets for breading. This recipe calls for thin filets.
If you find the silverside without fishbone, it is necessary to remove the scales on the back side. Once in the kitchen, rinse them and with the help of a dull knife, scrape the fish from tail to head, against the scales. That way, the scales will come off easily. Cut the fins and the tail and rinse again, always with cold water. Now the silversides are ready to be prepared. Pat them dry.
1 – Place all the ingredients in a bowl and mix well, until obtaining a clotted mixture for breading, which should not be either compact or sticky.
2 – Put 2 tablespoons of oil in a baking dish and heat it in the oven, so the fish will not stick. Remove from the oven and place the silversides side by side, methodically. Cover them with the bread mixture, previously made, and bake them at 180°C for 10 to 20 minutes, until the top is browned. At the last minute, raise the temperature to high.
This dish can be accompanied with boiled potatoes, cream potatoes, spinach cooked in olive oil or parmesan green beans (or asparagus), (after cooking the vegetables, add a little butter, abundant parmesan cheese and brown in the broiler.