Baked Panko Crusted Fish With Marinara Sauce Recipes
BAKED PANKO-CRUSTED FISH FILLETS
Steps:
- Gather the ingredients. Heat the oven to 425 F.
- Line a rimmed baking sheet with aluminum foil or parchment paper and then spray it with nonstick cooking spray.
- Cut the fish fillets into 6-ounce portions.
- Sprinkle both sides of the fish pieces with salt and freshly ground black pepper.
- In a wide bowl, combine the panko breadcrumbs and parsley.
- Put the flour in another wide, shallow bowl.
- In a third bowl, whisk the eggs or egg substitute with the Cajun seasoning and mayonnaise.
- Dip the fish fillets in the plain flour, coating each piece thoroughly.
- Dip the flour-coated fillets in the egg mixture and then coat them with the panko crumb mixture, pressing lightly to help the crumbs adhere to the fish. Repeat with the remaining fish.
- Arrange the crumb-coated fish on the prepared baking sheet.
- Bake for about 16 to 20 minutes, or until the fish flakes easily with a fork. The time in the oven depends on thickness, so adjust for very thin or very thick fish fillets. Serve the baked fish fillets with the lemon wedges and tartar sauce or rémoulade sauce.
Nutrition Facts : Calories 406 kcal, Carbohydrate 26 g, Cholesterol 256 mg, Fiber 2 g, Protein 48 g, SaturatedFat 2 g, Sodium 899 mg, Sugar 2 g, Fat 11 g, ServingSize 4 servings, UnsaturatedFat 0 g
BAKED PANKO CRUSTED FISH WITH MARINARA SAUCE
A delicious panko-crusted baked fish with sauce and angel hair pasta
Provided by Claudia Lamascolo
Categories fish recipes, seafood recipes, Lent recipes, Christmas Eve Recipes, panko coated fish recipes
Time 30m
Number Of Ingredients 9
Steps:
- First, make the homemade marinara sauce, or if you're using store-bought just place it in a pan to keep warm.
- Preheat the oven to 400 degrees.
- Set up a breading station with beaten eggs and Italian panko breadcrumbs with added Parmesan cheese.
- Dip the fish into the egg then panko breadcrumbs, back into the egg and breadcrumbs unless you want less coating we do ours twice.
- Sprinkle with salt, pepper, minced garlic on each piece
- Place on an oil sprayed baking sheet., spray the top with cooking oil or drizzle with olive oil.
- Bake until the fish starts to get brown and crispy for 14 to 20 minutes at 400 degrees depending on the thickness of the fish.
- In the meantime, while baking the fish, cook the pasta of choice to the package instructions.
- Heat the sauce.
- Serving: Place the fish on a bed of angel hair, top with marinara, and add garnish suggestions.
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- In a small bowl, combine the panko breadcrumbs, lemon juice (reserve about 2 teaspoons), parsley, melted butter, garlic powder, and paprika.
- Use paper towels to pat the cod fillets dry. Drizzle the remaining 2 teaspoons of lemon juice over the fillets, then sprinkle with salt and pepper.
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- HEAT OVEN TO 425F/217C. Line a pan with parchment paper and place a grill/rack on top. Spray rack with oil for easy clean up.
- TOAST BREADCRUMBS: Pan fry Panko crumbs with butter, lemon zest and Cajun seasoning over medium heat in a large pan for about 5 minutes or until golden brown, stirring occasionally. Be careful not to burn them. To toast crumbs in oven instead: place crumbs on pan and bake in heated oven for 5-7 minutes, shaking half way through, until golden brown.
- COAT FISH WITH MAYO, THEN PANKO: Stir mayo mixture ingredients together and brush on fish in a thin layer on both sides. Sprinkle one side lightly with salt and pepper (skip if cajun seasoning is salty). Then dip pieces of fish in crumbs, patting to help adhere crumbs to fish. Place on the rack on top of pan. Sprinkle any remaining crumbs over fish.
- BAKE: Bake fish in middle rack of oven for 7-10 minutes, depending on thickness of fish. One inch (2.5cm) thick fish will take about 10 minutes. Half inch, about 7-8 minutes. An instant thermometer will read 135F/57C. The fish should flake easily and be slightly translucent (not dry). Serve with lemon wedges and your preferred dipping sauce (note 3).
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