Stuffed tench

Cooking time: 1 h 30 min
Difficulty: easy
Tinca ripiena

Preheat the oven to 180 C / 350 F. Grease an ovenproof dish with butter. Mix together 4 tablespoons of the breadcrumbs, the Parmesan, garlic, parsley and olive oil in a bowl and season with salt and plenty of pepper. Fill the cavities of the fish with the mixture. Place the bay leaves in the prepared dish, put the tench on top and sprinkle with the remaining breadcrumbs. Bake, basting occasionally, for 1 hour. When the fish are ready, plenty of tasty sauce should have formed which goes well with polenta or mashed potato.


Coll. (2010), "The Silver Spoon", Phaidon, 683

Suggested wine
Bianco Rovere
Ticino DOC Bianco di Merlot
Fr. 29.00

Serves 4

  • butter for greasing
  • 50 g / 2 oz breadcrums
  • 4 tablespoons Parmesan chese, freshly grated
  • 2 garlic cloves, chopped
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 tablespoon olive oil
  • 4 x 250-g / 9-oz tench, cleaned
  • 3 bay leaves
  • salt and pepper