Here’s a delicious twist on chicken parm. Fish Parmesan comes together with the same great Italian flavors that everyone loves.
In our Chicken Parmesan Series we’ve shared a lot of different recipes. One of my favorites is the Slow Cooker Chicken Parmesan because it’s so great for busy weeknights. That’s the reason that I love today’s recipe too. It’s for Fish Parmesan. It has all the flavors of a classic chicken Parmesan but it uses a flaky white fish.
One of the things that makes this recipes so quick and perfect for weeknights is the way the fish is breaded. It’s actually not really breaded at all but is topped with a crumb coating. We first used this technique when making these Easy Breaded Chicken Wings. We loved it so much that we knew we had to do it again.
What you do is to arrange the fish fillets on a baking sheet. It’s best if you line it with foil and then spray it with cooking spray. That way nothing is going to stick. Then you lightly smear each fillet with some mustard (in the feedback for the chicken wing post, somebody used mayonnaise instead. Great idea!). Then you sprinkle it with a mixture of seasoned panko breadcrumbs. The breadcrumbs are going to stick to the mustard to stay on there.
Crucially, those breadcrumbs were first mixed with a touch of olive oil. That’s going to help them to brown in the oven.
When the fish is cooked, you add some tomato sauce and mozzarella cheese. Put it back in to melt and heat through and you’re done. So easy, right?
Yield: 6 servings
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
- 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
- grated Parmesan cheese, for garnish
- Preheat oven to 425ºF.
- Line a large pan with foil and spray it with baking spray.
- In a small bowl combine panko, olive oil, salt, pepper and garlic powder. Set aside.
- Arrange fish fillets in a single layer on pan. Brush tops with mustard.
- Sprinkle with breadcrumb mixture and press gently to help adhere.
- Bake until breadcrumbs are browned, 10-12 minutes. Remove from oven.
- Spoon 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. Garnish with grated Parmesan cheese.