Fish Parmesan

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Fish fillets topped with crunchy breadcrumbs, tomato sauce and cheese. How could that not be amazing?

Fish Parmesan: A classic recipe made with fish instead of chicken. You can even make this one using frozen fish fillets straight from the freezer

I have a real thing for Chicken Parmesan. I make it the usual way- breaded in a frying pan – sometimes. More often I do it in the slow cooker like this recipe:

Slow Cooker Chicken Parmesan

Or on the grill like this one:

Grilled Chicken Parmesan

or baked in the oven.

I’ve actually never shared the oven-baked version on this site. I was planning to. But then I got the idea for Fish Parmesan instead. This has turned out to be a great recipe for my family. Why? They’re not really huge fish lovers. None of them. But they are Parmigiana lovers. So I take fish, which they tolerate, and top it with crunchy bread crumbs, tomato sauce and cheese, which they love. They dig in. It’s a compromise we can all live with.

It’s also really quick and easy to make, ready in under 20 minutes. I make some noodles tossed in tomato sauce or garlic and olive oil and a quick salad and we eat. Happily. United in Parmesan love.

Fish Parmesan: A classic recipe made with fish instead of chicken. You can even make this one using frozen fish fillets straight from the freezer

 

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Fish Parmesan


  • Author: Christine Pittman
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 6 servings

Description

A quick and easy recipe that both fish lover and haters will enjoy.


Ingredients

  • 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

Instructions

  1. 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).
  2. In a small bowl combine the panko, olive oil, salt, pepper and garlic powder. Set aside.
  3. 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.
  4. 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.

 

Fish Parmesan: A classic recipe made with fish instead of chicken. You can even make this one using frozen fish fillets straight from the freezer