Baked Panko Crusted Fish with Marinara Sauce

Monday, February 7, 2011
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.


fried panko coated fish filets


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


fresh plum tomato sauce marinara


Other Tips and Suggestions

  1. for seafood allergies use chicken or turkey breast
  2. other fish to use: Chilean Sea Bass, Haddock, Tilapia, Halibut, Snook, Redfish Snapper, Cod, Mahi Mahi
  3. use fresh tomatoes for best marinara sauce results
  4. 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.
  5. 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


cod filets


Pin for later



pin for later panko crusted fish


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!


baked panko crusted fish, marinara sauce recipes, fish with sauce over pasta, angel hair pasta with fish and tomato sauce
fish recipes, seafood recipes, Lent recipes, Christmas Eve Recipes, panko coated fish recipes
Italian
Yield: 6
Author: Claudia Lamascolo
Baked Panko Crusted Fish with Marinara Sauce

Baked Panko Crusted Fish with Marinara Sauce

A delicious panko-crusted baked fish with sauce and angel hair pasta
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

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

Instructions

  1. First, make the homemade marinara sauce, or if you're using store-bought just place it in a pan to keep warm.
  2. Preheat the oven to 400 degrees.
  3. Set up a breading station with beaten eggs and Italian panko breadcrumbs with added Parmesan cheese.
  4. Dip the fish into the egg then panko breadcrumbs, back into the egg and breadcrumbs unless you want less coating we do ours twice.
  5. Sprinkle with salt, pepper, minced garlic on each piece
  6. Place on an oil sprayed baking sheet., spray the top with cooking oil or drizzle with olive oil.
  7. 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.
  8. In the meantime, while baking the fish, cook the pasta of choice to the package instructions.
  9. Heat the sauce.
  10. Serving: Place the fish on a bed of angel hair, top with marinara, and add garnish suggestions.

Notes

Other Tips and Suggestions

  1. for seafood allergies use chicken or turkey breast
  2. other fish to use: Chilean Sea Bass, Haddock, Tilapia, Halibut, Snook, Redfish Snapper, Cod, Mahi
  3. use fresh tomatoes for best marinara sauce results
  4. 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.
  5. 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




Pin for later



fish pin for later


Other Favorite Seafood Recipes



Drunken Smoked Salmon


Barbecued Salmon


Lemon Dill Salmon


cod filets


19 comments

  1. Perfection is highly overrated! I will never be one of those bloggers where all the food has to be perfect with perfect props. Your food looks delicious and real...something we all crave at home. The fish looks fabulous!

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  2. Yummy! Crusty fish, Marinara sauce and Angel hair...the whole combination is just irresistible.

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  3. Claudia - I am speechless, this looks so delicious! Only one thing I can think of right now - can I move in with you? :D

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  4. Lesson noted. =) Dinner looks perfect.

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  5. Don't you just love panko? Sometimes I wonder what we every did without it. I'm with Bridgett - perfection is overrated. C'est la vie.
    Sam

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  6. Pasta and some crusted fish - makes me swoon. If the dish fell on the floor, I still would have eaten it.

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  7. Wow - this dish looks awesome and will have to be tried here soon.

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  8. Simple and beautiful -- never mind the accident. I love to use panko. Nice way to add a different crunch than bread crumbs alone.

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  9. This almost looked like Chicken Parm to me at first, but it's way healthier and it looks so good! The fish looks super crusty, especially for a baked fish, and I think the angel hair and marinara are a great accompaniment. I'm drooling!

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  10. I need to try this marinara sauce, i haven't tried any home made ones.Awesome meal.

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  11. yep, however it looks, it all goes down the same... interesting you add water to the oil and juice, gotta try that next time

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  12. This looks so tasty, love the crunchy crust on the fish with Panko!

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  13. This looks wonderful Claudia. The fish looks crispy and delicious. My family would love this for dinner!
    Cheers~

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  14. Angel hair & vermicelli pasta are both the same thing or size, right? I am loving the panko crusted fish. Slurp....salivating already! :o) Enjoy your day.
    Cheers, Kristy

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  15. Panko crumbs make such a difference. Beautiful presentation.

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  16. I finally got around to reading about the tiny mess in your kitchen.
    I do love presentation...but you're absolutely right...it has to be about substance first!
    Buon appetito...mess or no mess.

    Thanks for keeping it real ;o)
    Ciao for now,
    Claudia

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  17. Sorry that happened! Better the stove than the floor! This is super comforting and delicious looking Claudia! I never think to pair fish like this with spaghetti - it's a terrific idea.

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  18. Claudia, don't worry about perfection; it's the taste that you've got down pat to perfection and that's what counts after all! Americans perfected fruits and veggies to the point that although they LOOKED perfect, they took out all of the flavor. Now everyone knows what's good and what's not. Your recipes are BEAUTIFUL! I love the panko on the fish too, right next to a light marinara sauce!

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Remember to use the search option for a recipe you're looking for and thanks for all your kind words and support. We love our readers all the best Claudia