The Saint Peter it’s a fish easily recognizable by its physical characteristics, including a singular one dark spot on the belly: according to the legend that gives the fish its name, it is the imprint left by Saint Peter in catching this fish.

San Pietro meats are firm and delicate, suitable for adults and children, and can be cooked in a pan or in the oven. In this recipe we used them both to prepare some Fillets of San Pietro au gratinmade even tastier by the use of a comic prepared with fish waste.

Also try: Saint Peter covered with fennel, Baked San Pietro with fennel and lemon, St. Peter’s fish fillets with herbs and capers, San Pietro fish fillet, cherry tomatoes and plums, St. Peter’s fish “fenced” with olives, St. Peter’s fish in bacon, St. Peter’s in butter with vegetables in a pan.

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