Then I got the idea for Fish Parmesan which takes the same basic components but uses wonderful white fish fillets instead of the chicken.
Scroll down to read more about how it all comes together or click here to jump straight down to the recipe.
This has turned out to be a great recipe for my family. Why? They’re not really huge fish lovers but they are cheese lovers.
I use thin white fish fillets for this Fish Parmesan recipe. Usually I go with tilapia, but you can use another Kind of White Fish like cod or sole if you prefer.
This fish gets a crunchy coating of panko breadcrumbs seasoned simply with salt, black pepper, and garlic powder. Plus olive oil to help it crisp up and stick to the fish.
And then, of course, in Chicken Parmesan fashion, the dish gets tomato sauce and cheese melted on top. You can just use mozzarella or combine with Parmesan cheese. This recipe can turn most anyone into a fan of fish.
Making Fish Parmesan
This Fish Parmesan recipe is also really quick and easy to make, ready in under 20 minutes.
You’ll start by getting your oven preheated to 425ºF. Line a large pan with foil and spray it with cooking spray so your fish doesn’t stick.
In a small bowl combine the panko, olive oil, and seasonings and set aside for a moment. You want to let that oil combine and coat all the breadcrumbs so they get deliciously crispy.
Arrange your fish fillets in a single layer on the pan. Brush tops with the mustard, it’s a small amount that you won’t taste much other than a little tang. It does help the breadcrumbs to stick since we aren’t dredging in egg and flour. Sprinkle with the breadcrumb mixture and press gently to help it adhere.
Bake until breadcrumbs are nice and brown, about 10-12 minutes. Remove the fish from the oven and spoon tomato sauce onto each fillet. Next, top each with some cheese. Return to the oven just until cheese is melted, about 5 minutes. Double check with a fork that the fish is flaky and cooked through before serving.
What To Serve With Fish Parmesan
I make some noodles tossed in tomato sauce or garlic and olive oil and a quick salad and we eat. Fish lovers and haters united in this delicious dish. Let me know how you serve this dish in the comments below!
More Fish Dinners:
Podcast Episode About Making Fish Parmesan
Listen to me explain briefly about how this fish, along with some other great tips, by clicking the play button below:Print
A quick and easy recipe that both fish lover and haters will enjoy. Serve with pasta and a salad for a complete meal.
- 1/3 cup panko breadcrumbs
- 1 Tbsp. olive oil
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/4 tsp. garlic powder
- 6 thin white fish fillets, such as tilapia
- 3 tsp. mustard, yellow or Dijon
- 3/4 cup tomato sauce
- 1 cup shredded mozzarella cheese
- Preheat oven to 425ºF. Line a large pan with foil and spray it with baking spray (or grease it lightly with a dribble of olive oil).
- In a small bowl combine the panko, olive oil, salt, pepper, and garlic powder. Set aside.
- Arrange fish fillets in a single layer on pan. Brush tops with the mustard. Sprinkle with the breadcrumb mixture and press gently to help it adhere to the mustard.
- Bake until breadcrumbs are nice and brown, about 10-12 minutes. Remove from oven.
- Spoon about 2 tablespoons of tomato sauce onto each fillet and then top each with one-sixth of the cheese. Return to the oven just until cheese is melted, about 5 minutes. Double check that the fish is flaky and cooked through before serving.
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This post originally appeared in November 2015 and was revised and republished in June 2023.