Description
Crispy Fish Parmesan offers a delicious twist on the classic Chicken Parmesan by using crunchy breaded fish fillets. Paired with al dente linguine and a rich marinara sauce topped with melted mozzarella and Parmesan cheese, this recipe delivers a delightful, satisfying meal perfect for weeknight dinners or entertaining guests.
Ingredients
Scale
Fish Parmesan
- 1 (19-oz) package Crunchy Breaded Fish Fillets (like Gorton’s Brand, about 10 fillets)
- 1/2 cup Parmesan cheese (finely shredded)
- 1 jar marinara sauce (about 24 oz)
- 4-6 ounces fresh mozzarella cheese (thinly sliced)
- Nonstick cooking spray
Pasta
- 12 ounces linguine pasta
- Water and salt for boiling pasta (about 1/2 tablespoon salt)
- 1 teaspoon olive oil
- Fresh basil (chopped, optional, for garnish)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the fish fillets.
- Prep Baking Sheet: Line a baking sheet with foil or parchment paper for easy cleanup and spray it with nonstick cooking spray. Arrange all 10 fish fillets evenly on the sheet.
- Bake Fish Fillets: Place the baking sheet in the preheated oven and bake the fish fillets for 12 minutes, until they begin to crisp and cook through.
- Cook Linguine: While the fish bakes, bring a large pot of water to a boil. Add about half a tablespoon of salt, enough to make the water taste like seawater. Add the linguine and cook according to package instructions, typically 8-9 minutes, until al dente. Drain the pasta and toss with a teaspoon of olive oil to prevent sticking.
- Flip Fish and Add Parmesan: Remove the fish from the oven and flip each fillet. Sprinkle about a teaspoon of shredded Parmesan cheese evenly over each fillet.
- Return Fish to Oven: Put the baking sheet back in the oven and bake for an additional 6 minutes to allow the Parmesan to melt and brown slightly.
- Add Marinara and Mozzarella: Take the fillets out again. Spoon approximately one tablespoon of marinara sauce onto each fillet, then top each with a thin slice of fresh mozzarella cheese.
- Final Bake: Return the fish to the oven and bake for another 4-6 minutes, until the mozzarella is melted and bubbly.
- Heat Remaining Marinara: While the fish finishes baking, heat the remaining marinara sauce on the stovetop or in the microwave until warm.
- Plate the Linguine: Divide the linguine evenly among four plates. Spoon warm marinara sauce over the pasta.
- Serve Fish and Garnish: Place 2-3 fish fillets on each plate atop the sauced linguine. Garnish with freshly chopped basil if desired and serve immediately.
Notes
- Use foil or parchment paper on the baking sheet for quicker cleanup.
- To ensure perfectly cooked pasta, taste linguine a minute before the package’s suggested time.
- Fresh mozzarella melts best and provides a creamier texture compared to shredded cheese.
- You can substitute fresh basil with dried if fresh is unavailable, but add it sprinkled on top after cooking.
- If you prefer spicier, add red pepper flakes to the marinara sauce before heating.
