Baked Parmesan Crusted Fish with Zucchini Salsa

This is one of my favorite seafood dishes I make Baked Parmesan Crusted Fish with Zucchini Salsa.


It's a fresh vegetable topped white fish baked with panko bread crumbs and full of flavor.


Easy to make and the salsa on top is divine along with the freshly made marinara sauce to give it that gourmet taste.


Everyone thinks this came from a 5-star restaurant when I make it and this is such a simple recipe.


Then with a side dish of our favorite cavatelli pasta or twice baked potatoes, the meal is complete.


With just this vegetable salsa no top, it's really a meal in itself but my family just loves pasta as a side dish, I am happy with this seafood dish just the way it is.


Check out this easy recipe on the printable recipe card by just scrolling down to the bottom of the page.

Fish We Use

We love haddock when we can find it from the North Atlantic.


I have used cod, flounder and even Mahi Mahi, you can choose whatever kind you prefer.


Just remember the cooking times will vary.


The think fish will take less time to cook.


This salsa topping is cooked separately and poured on top at the end.


I love to keep the colors vibrant and fresh-looking when serving this and it's the perfect spring and summer meal!

Other Vegetable Topping Suggestions

1. Sliced Mushrooms
2. Diced Eggplant
3. Sliced Onions
4. Chopped Artichoke Hearts
5. Fresh Spinach leaves
6. Chopped Broccoli or Cauliflower
7. Jalapeno or other hot peppers you liked chopped

Ingredients You Will Need to Make Italian Baked Parmesan Crusted Fish with Zucchini Salsa

• white fish (haddock, cod, sea bass, flounder, all work well)
• Italian flavored panko bread crumbs
• grated Pecorino Romano cheese with Parmesan blended
• fresh minced garlic
• garlic powder, parsley, salt, pepper
• cayenne pepper optional
• extra virgin olive oil
• sweet red or green pepper chopped in small pieces
• small zucchini chopped into small chunks (you can use plum, grape tomatoes, or beefsteak)
• large tomato diced into small chunks
• white wine or chicken broth
• shredded mozzarella
• marinara sauce homemade or store-bought

More Favorite Seafood Recipes:

Seafood Medley

Lemon Seafood Scampi

Cioppino

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Fresh Is Best

Using all fresh vegetables is key to the best results on this dish.


Don't forget to check my list of suggestions above for a change on your toppings.


We love artichokes hearts and mushrooms although not the real style salsa for this dish, it's easily adaptable to transform into a kind of primavera style topped seafood.


Try any combinations you like and the topping will be perfect for this baked Parmesan Crusted Fish with an adapted salsa to your family's taste!

Italian Parmesan Topped Fish with Zucchini Salsa

Yield: 2

Author: Claudia Lamascolo

Prep time: 10 MCook time: 30 MTotal time: 40 M

This is a delicious baked white fish topped with Italian seasoning and bread crumbs with the addition of zucchini salsa fresh and homemade on top.

Ingredients:

• 2 pounds white fish (haddock, cod, sea bass, flounder, all work well)
• 1/2 cup Italian flavored panko bread crumbs
• grated Pecorino Romano cheese and Parmesan Blended
• 2 cloves of fresh minced garlic
• garlic powder, parsley, salt, pepper
• cayenne pepper optional
• extra virgin olive oil
• 1 sweet red or green pepper chopped in small pieces
• 1 small zucchini chopped into small chunks (you can use plum, grape tomatoes, or beefsteak)
• 1 large tomato diced into small chunks
• white wine or chicken broth around 1 cup
• 1/2 cup shredded mozzarella
• 1/2 cup marinara sauce homemade or store-bought
• Preheat oven to 400

Instructions:

How to cook Italian Parmesan Topped Fish with Zucchini Salsa

1. In a large size baking pan at least 1 inch deep, lay fillets in the pan that was lightly sprayed with cooking oil.
2. Sprinkle each filet generously with panko bread crumbs.
3. On each filet sprinkle with a little of each herb and spice to taste evenly over the top of the bread crumbs.
4. Top generously with grated cheese evenly over the fish.
5. Drizzle olive oil over each filet around a tablespoon each.
6. Pour around 1/4 cup of white wine or chicken broth around the bottom and bake until fish flakes easily, around 1/2 hour on a 400-degree hot oven.
7. In the meantime in a small saucepan, add 1 tablespoon olive oil, 1/4 teaspoon garlic powder, 1/4 cup white wine, chopped peppers, zucchini, and tomatoes.
8. Simmer for around 10 minutes until zucchini is softened.
9. Remove from stove, toss with 1 tablespoon grated cheese.
10. To serve, place fish on a plate, add salsa mixture on top, add some heated marinara sauce over the fish.
11. Top with mozzarella cheese and more grated long strands of Parmesan cheese.
12. Side dish suggestions: your favorite pasta, twice-baked potatoes or rice.

Calories
253

Fat (grams)
17

Sat. Fat (grams)
5

Carbs (grams)
27

Net carbs
9

https://www.whatscookinitalianstylecuisine.com/2011/07/italian-stuffed-fish-parmesan-with.html

breaded baked fish, salsa topped fish, parmesan crusted fish, baked salsa fish

seafood, fish recipes, bread seafood salsa recipes, zucchini recipes

Italian

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Try Some Other Recipes We Love

Baked Italian Style Flounder
Escargot with wine, butter and cheese
How to cook perfect Shrimp
Italian Tuna Casserole


Disclosure: This recipe was originally shared in 2011. It was edited and re-published in 2020.