Baked Scad with Artichokes and Peas
- Lactose Free
- Vegetarian
- Vegan
- Energy Kcal 274
- Carbohydrates g 13.2
- of which sugars g 5.8
- Protein g 17.7
- Fats g 15.8
- of which saturated fat g 2.66
- Fiber g 9.1
- Cholesterol mg 36
- Sodium mg 508
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 30 min
- Serving: 4
PRESENTATION
If you’re craving something that brings the core of the Mediterranean to your table, baked alaccia with artichokes and peas is the dish for you. Seriously good. Along the beautiful Italian coast, locals have mastered the art of using fresh, regional ingredients, and this baked alaccia recipe showcases that perfectly. Alaccia is kinda like sardines but larger and plumper, offering a mild yet tender flavor. So, so delicious. Paired with artichokes and peas, this dish becomes a wholesome, flavorful meal.
As everything bakes together, the vegetables soak up the fish’s juices, creating a moist, golden casserole. And the herbs? The addition of thyme and sage in the gratin gives it a really, really good aroma and a crispy top that makes each bite special.
You’ll often find this kind of baked fish with artichokes in homes from Liguria to southern Italy, particularly when spring vegetables are in season. It's a favorite because it’s affordable and delicious. Plus, it offers a Mediterranean baked fish experience that feels fancy yet uncomplicated. The combination of artichokes and peas balances the dish beautifully, while the tangy herbs tie everything together.
For those who enjoy a baked fish with peas or want a seafood dish with more personality, this is a winner. And look, serve it with rustic bread or a simple salad for a meal that’s perfect for sharing with family or friends on a relaxing weekend. Pretty simple, right? The ease of preparation makes it a staple in Italian coastal regions, where it’s appreciated for its comforting and rich flavors. Anyone looking for an oven-baked fish that’s both satisfying and reflective of Italian culinary tradition will love this dish. For sure.
- INGREDIENTS
- Artichokes 1.5 lbs (675 g)
- Sardinella 8.1 oz (230 g) - 12 fillets already cleaned in total
- Peas 1 cup (150 g)
- Lemons 1 - (to acidulate the artichoke water)
- Extra virgin olive oil 3.7 tbsp (50 g)
- Garlic 1 clove
- White wine 1.75 oz (50 g)
- Breadcrumbs 4 tbsp (30 g)
- Thyme 3 sprigs
- Sage 4 leaves
- Fine salt to taste
- Black pepper to taste
How to prepare Baked Scad with Artichokes and Peas
To prepare the baked scad with artichokes and peas, first take care of cleaning the artichokes. Cut off the tougher part of the stem 1 and remove the tougher outer leaves 2 which could be too hard when cooked. Using a sharp knife, peel the stem 3
and cut off the tip of the artichoke 4. Cut it in half 5, remove the inner choke 6
and cut each half into two quarters 7. As you go, place the artichoke wedges in a bowl filled with water, where you have squeezed the lemon to prevent them from turning brown 8. Once all the artichokes are cut, drain them and transfer them to a pan where you have already sautéed the garlic clove with 2 tbsps of oil 9.
Let them cook over medium-high heat for 5-6 minutes 10, then deglaze with the white wine 11 and once all the alcohol has evaporated, add the peas 12.
Salt, pepper 13, cover with a lid 14, and let it cook for 10 minutes. After the necessary time, transfer them to a baking dish 15 spreading them well on the bottom;
then take your scad fillets 16 and place them on the layer of artichokes and peas with the skin facing the bottom 16; sprinkle them with a tablespoon of oil 17 and prepare the breadcrumbs.
Pick the thyme and sage leaves, then chop them finely 19 and mix them with the breadcrumbs 20. Then stir to obtain a homogeneous mixture 21
and sprinkle it over your scad fillets 22. Drizzle with another tablespoon of oil 23 and bake in a preheated static oven at 350°F for 15 minutes, turning on the grill mode in the last 3-4 minutes. Once cooked, serve your baked scad with artichokes and peas still steaming 24!