Dish

Nasello alla palermitana

Hake Palermo Style

Nasello alla palermitana is made by baking hake fillets with a mixture of tomatoes, olives, capers, and garlic until the fish is tender and the flavors have melded together. The dish is typically served with a side of roasted potatoes or a simple salad. The combination of the sweet tomatoes and salty olives and capers makes this dish a favorite among locals and tourists alike.

European cuisine› Mediterranean cuisine› Italian cuisine

Seafood› Fish Dish› Saltwater Fish Dish

Origins and history

Nasello alla palermitana is a traditional Italian dish that has been enjoyed for centuries. It is believed to have originated in the coastal regions of Sicily, where fresh seafood is abundant. Today, it is a popular dish throughout Italy and is often served at family gatherings and special occasions.

Dietary considerations

This dish is high in protein and omega-3 fatty acids, making it a healthy option for those looking to incorporate more seafood into their diet. However, it may not be suitable for individuals with fish allergies or sensitivities.

Variations

There are many variations of this dish, with some recipes calling for the addition of anchovies or red pepper flakes for added flavor. Others may use different types of fish in place of the hake.

Presentation and garnishing

To enhance the presentation of this dish, serve the hake fillets on a bed of roasted potatoes and garnish with a sprig of fresh parsley. A drizzle of olive oil can also be added for extra flavor.

Tips & Tricks

When baking the hake fillets, be sure to cover them with the tomato mixture to prevent them from drying out. It is also important to use fresh hake for the best flavor.

Side-dishes

Roasted potatoes or a simple salad of mixed greens and tomatoes are classic side dishes to serve with Nasello alla palermitana.

Drink pairings

A full-bodied red wine such as a Chianti or Sangiovese pairs well with this dish. For those who prefer beer, a light lager or pilsner is a good choice.