Panko Crusted Italian Baked Fish with Marinara Sauce and Angel Hair

Monday, February 7, 2011

Lesson : DO NOT take a picture holding a hot plate in the center while balancing the camera!!! Well since I tried to make a beautiful plateful of Angel Hair and the presentation was ready for the picture, I went to snap it and the whole plate slid right into the sauce, landed on the stove and as you can see made a horrible mess! I am a clumsy cook at times. Blogging is about presentation, mine is far from perfected, it all about the taste for me and where we came from, taste the same to me no matter if the plate is pretty or plopped onto it in a piles it still tastes great!

Very simple fresh recipe here.

Baked fish, fresh marinara sauce on top of Angel hair pasta. Here's the recipe:

4 white filets of fish sea bass or tilapia are my choices

extra virgin olive oil

1 tablespoon lemon juice

4 tablespoons water

1 package of Italian Style panko bread crumbs

grated cheese long strands of Italian Romano

Marinara Sauce store bought or recipe found by Clicking Here

1 lb Angel hair pasta cooked al dente or to your preference in salt water

Make marinara sauce first or use store bought.

In a large enough pie plate or dish to fit the fish, add 1/4 cup olive oil, water and lemon juice, blend together. Dip pieces of fish in that mixture than into panko bread crumbs coating both sides. Place on parchment lined cookie sheet, bake on 350 till browned. This is fry in the oven. About 35 minutes depending on the thickness of the fish. Around 15 minutes before fish is done, cook pasta, drain, toss with 1/4 cup of grating cheese and 4 tablespoons olive oil. Set aside.

To serve, place pasta on plate first, fish on the side, scoop marinara on the middle of the pasta top with more grating cheese and serve.


  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!

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

  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

  4. Lesson noted. =) Dinner looks perfect.

  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.

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

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

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

  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!

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

  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

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

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

  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

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

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

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

  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.

  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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