Baked Parmesan Crusted Fish with Zucchini Salsa

Thursday, March 19, 2020
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.






this is a thick piece of haddock with zucchini salsa on top








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!





this a white dish with seafood baked that is topped with zucchini tmoatoes and grated cheese






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






this is a freshly made tomato marinara sauce with garlic and crushed fresh plum tomatoes






More Favorite Seafood Recipes:



Seafood Medley

Lemon Seafood Scampi

Cioppino







Pin for later Baked Parmesan Crusted Fish with Zucchini Salsa














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!






Baked Parmesan Crusted Fish with Zucchini Salsa

Italian Parmesan Topped Fish with Zucchini Salsa

Yield: 2
Author:
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
breaded baked fish, salsa topped fish, parmesan crusted fish, baked salsa fish
seafood, fish recipes, bread seafood salsa recipes, zucchini recipes
Italian
Created using The Recipes Generator








Pin for later Baked Parmesan Crusted Fish with Zucchini Salsa








Try Some Other Recipes We Love


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






this a white dish with seafood baked that is topped with zucchini tmoatoes and grated cheese




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

31 comments

  1. Just looking at it ,could lick the screen.Lucky it's friday fish for me today;)

    ReplyDelete
  2. This recipe is perfect for me. It's a tasty combination of fish and vegetables, I love it. Bye, have a great we

    ReplyDelete
  3. I love fish cooked this way, and this one looks delicious :)

    ReplyDelete
  4. This looks like a really good summer fish dish - the combination of flavours sounds amazing!

    ReplyDelete
  5. This looks like the type of dish I would make. Great photo, makes me want a bite.

    ReplyDelete
  6. Great photo, it makes me want to take a bite. This us the kind of recipe that I would make.

    ReplyDelete
  7. Seems like a lovely preparation but for one thing: Italian flavored bread crumbs are an absolute no no in my house. Use separate spices to achieve a similar but far better result.

    ReplyDelete
  8. This would be another zucchini love of mine. Goes so well with the crunchy and delicous fish. Absolutely loving it...beautiful presentation, as well:D

    ReplyDelete
  9. That is delicious looking, Claudia! You do such a great job with fish! I've learned a lot from you!

    ReplyDelete
  10. Dear Claudia, This looks delicious. I love fish. It is so wonderful to be in Florida surrounded by the fresh fish. Have a blessed weekend. Your friend, Catherine xo

    ReplyDelete
  11. Fish recipes make me giddy and this is no exception. Sounds and looks do delicious. Need to make this for dinner sometime soon. Yummy!

    ReplyDelete
  12. Love that you have a salsa over this beautiful stuffed fish.

    ReplyDelete
  13. That first photo is soooo tempting! I LOVE IT!

    ReplyDelete
  14. I had to come and check out this zucchini salsa...great combo with the fish!

    ReplyDelete
  15. Gorgeous and healthy! Looks marvelous, Claudia!

    ReplyDelete
  16. Looks very chefy and professional :).

    ReplyDelete
  17. Very beautiful dish Claudia! Love the colors and the fact that you paired the veggies with fish!

    ReplyDelete
  18. Yum! That sounds delicious, great recipe.

    ReplyDelete
  19. What a great hot summer night meal! I love the zucchini salsa. And your pictures rock!

    ReplyDelete
  20. Wow! Looks wonderful! Must try this. Thanks for sharing.

    ReplyDelete
  21. With so many zucchini available these days in the farmers' market, your recipe comes highly recommended. I'll be temped to replace the cooking oil with some garlic butter ...

    ReplyDelete
  22. Caludia-you have some of the best fish recipes. Now I just need to pick out one to make!
    I finally went to a specialty market to get some fish. They had so many different kinds, I would have liked to have bought several pounds. Fish is something that is better not frozen, so I just opted for cod.
    Have a great weekend!

    ReplyDelete
  23. Great post Claudia - I see several I'd like to go make right now and several I'll definately use.

    ReplyDelete
  24. Wonderful recipe. I have some fish I need to do up. You have inspired me to give it a whirl. Fish intimidates me a bit.

    ReplyDelete
  25. Healthy, delicious, beautiful . . . I know what I'm making when I get home from vacation! THIS!!!

    ReplyDelete
  26. Hi Claudia! I just love this fish entree . . . so much that it is one of the FEATURED blog posts today on Fresh Food Friday. So if you like, please stop by and check it out, grab the button, and share 2 or 3 recipes this week. Thanks again! Big hugs and love, Roz

    ReplyDelete
  27. so delicious and healthy. perfect for the first day of spring here in USA! Thanks for this yummy recipe!

    ReplyDelete
  28. Fish recipes can be intimidating for me! Can’t wait to try this recipe, it is very approachable.

    ReplyDelete

Thank you so much for your kind words and questions, I will try and reply to each of them. If you need help right away, contact me on Facebook or my email @pegasuslegend24@gmail.com