Name: Baked Panko Crusted Fish with Marinara Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 4 filets of meaty firm fish blotted dry with paper towels see notes for suggestions; 1 1/2 cup Italian flavored Panko breadcrumbs; 2 minced cloves of garlic; 3 tablespoons Parmesan cheese (add to the breadcrumbs); 2 eggs beaten; cooking oil spray or olive oil; Marinara sauce Homemade or your favorite store-bought; 1 lb or your favorite pasta cooked to package instructions drained then tossed in 4 tablespoons olive oil, 1 cup pasta water, salt and pepper to taste; Garnish: 1 tablespoon chopped flat-leaf Italian parsley, more grated cheese and red pepper flakes if desired

Baked Panko-Crusted Fish with a fresh tomato marinara sauce is a favorite seafood dish during Lent.

We love to serve with crunchy coated fish with some cooked pasta, angel hair being the favorite with this freshly made plum tomato sauce.

Any seafood whether it's halibut, cod, or even baked panko coated shrimp works great with all the flavors and makes an unforgettable meal.

This is one of our favorite recipes for Christmas Eve also when making The Feast of 7 Fishes.

Of course, you won't find this on many menus in a restaurant but if you love a great homemade sauce with fish you may also like our Baccala which is a salted codfish, Stuffed Squid, or our delicious Cioppino which is a fish stew then you will love this version.

Scroll down and print off the recipe to give it a try.

panko crusted fish with marinara and angel air pasta

What Fish to Use

Since this recipe can be air fried, pan-fried, or baked, we give some suggestions on which fish work well and hold up the best.

We find that cod, haddock, or a hearty kind of fish that's thick and meaty like Mahi Mahi holds up perfectly for this dish.

Use what you like, just remember thinner fish and shrimp will cook faster so you will have to adjust the time to cook this.

During Lent, we usually shop for Chilean Sea Bass or Halibut, and those are two of our favorites.

Ingredients You Will Need:

any meaty firm fish around 4 large filets around 2 1/2 pounds
fresh plum tomatoes see link below for sauce recipe
olive oil
salt, pepper, cayenne
granulated garlic powder
minced garlic
fresh parsley
Pecorino Romano cheese
beaten egg
panko breadcrumbs
angel hair cooked to package instructions
Marinara Sauce Recipe

Other Tips and Suggestions

for seafood allergies use chicken or turkey breast
other fish to use: Chilean Sea Bass, Haddock, Tilapia, Halibut, Snook, Redfish Snapper, Cod, Mahi Mahi
use fresh tomatoes for best marinara sauce results
frying: Heat the oil in a pan on the stovetop. Fish must be dipped in egg and breadcrumb on both sides omitting the butter in the mixture. Fry fish in hot oil flipping once for around 4 minutes on each side depending on the thickness.
air-fry: preheat the fryer to 400 degrees. Spray the basket with cooking oil. Air fry the fish for 15 minutes or until fish flakes easily

panko breadcrumbs mixed with cheese, spices and garlic

Other Favorite Seafood Recipes

Pan-Seared Sea Bass Medley

Seafood Medley

Stuffed Shrimp and Crab Flounder

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Fish Lovers!

This easy-baked panko-crusted fish is really a delicious meal with the addition of sauce and pasta.

If you love a crunchy coating baking this fish is so much healthier and the sauce compliments this dish.

Of course, you can always substitute another meat you like instead of fish but for all my seafood lovers out there this will be perfect for your recipe collection!

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fish recipes, seafood recipes, Lent recipes, Christmas Eve Recipes, panko coated fish recipes

Italian

Yield: 6

Author: Claudia Lamascolo