Filletlas

Filletlas is a neologism used in some culinary circles to describe a dish or technique that layers filleted meat or fish with sauce and cheese in a lasagna-style bake. The term combines fillet with lasagna, signaling an approach that emphasizes layered, multi-ingredient assemblies rather than a single intact fillet. Because it is not widely standardized, definitions of filletlas vary between cooks and publications.

Typical preparations involve precooking the fillets (poaching, light searing) and cutting them into strips or small portions. A sauce—such as a bechamel, tomato-based, or creamy white sauce—forms the connective tissue between layers, followed by the fillet pieces and shredded or sliced cheese. The process is repeated in a shallow baking dish, and the top is finished with cheese for a bubbly crust. Variations may use different proteins, including fish such as salmon or cod, poultry, or combinations, and some versions incorporate pasta sheets or vegetables to reinforce the lasagna analogy.

As a concept, filletlas occupies a niche area of modern cooking and recipe experimentation. Proponents argue it offers a way to integrate delicate proteins with rich sauces and versatility in presentation, while critics note that the term can be misleading for those expecting a traditional fillet dish. There is no universally accepted recipe or standard naming convention.

Related concepts include lasagna, fillet, casserole, and layered dishes.