This fish parmesan dish is an adaptation of Chicken Parmesan, a popular Italian American style family meal
It usually involved chicken fillets that are breaded, then topped with marinara sauce, cheese and basil. The fillets are then served on top of a bed of tasty pasta.
Begin by making your homemade marinara sauce. If you don’t have time to make your own sauce, then using sauce from a jar is also fine.
You will need:
In a saucepan, heat the olive oil over a medium heat. Cook the garlic and onions until soft, and then add 1 cup of water, the bay leafe, parsley, cubano pepper, tomato pasta, crush tomatoes, pureed tomatoes and their juices. Bring this mixture to the boil, and then season it with salt and pepper. Reduce the heat and simmer for around 30 minutes, until the sauce has thickened.
Next, it’s time to prepare the fish fillets.
For the fish Parmesan, you’ll need:
- 4 boneless white fish fillets, like cod or haddock
- Linguine noodles
Begin by preheating your oven to 400F. Reason the fish fillets on both sides with salt and pepper.
In three bowls, place the flour, egg and panko breadcrumbs.
Dread the fish in both sides first in the flour, then the egg, and then the panko.
In a hot pan, saute the fish fillets in oil on both sides, until each is golden brown (about 2 minutes per side)
Move the fish fillets to a baking tray and top each one with your tomato sauce, plus some slices of mozzarella, salt, pepper and a tablespoon of Parmesan on each.
Bake the fish in the over for 5-7 minutes, by which time it should be cooked through and the cheese gooey & melted on top.
Whilst the fish bakes, cook the linguine according to the package instructions. Drain it, and toss in some olive oil or butter, then sprinkle in some more parmesan cheese.
Remove the fish from the oven. Place a bed of noodles on each plate, and then top each one with a fish fillet. Garnish with basil leaves and serve.
Recipe adapted from the food charlatan