Vegetable Topped Parmesan Crusted Fish

Saturday, May 31, 2014
Vegetable Topped Parmesan Crusted Fish is a mild white fish (you can use whatever you like) with an Italian style salsa topping, baked to perfection.

You can actually use any kind of chicken breast, steak, or for the total vegetarian try using zucchini sliced lengthwise for your base leaving the skin on.

When you bake this with all the herbs and spices it becomes a perfect summer dinner.

White fish topped with fresh zucchini, tomatoes, and loaded with cheese

White fish topped with fresh zucchini, tomatoes, and loaded with cheese

Here's all you do:

seafood, fish, salsa, cod

Vegetable Topped Parmesan Crusted  Fish

prep time: 15 minscook time: 20 minstotal time: 35 mins


  • 4 or more pieces Boneless white fish such as halibut, haddock, tilapia or use boneless chicken breast, ( for vegetarian use cut lengthwise zucchini or eggplant sliced in half)

  • 2 zucchini sliced in wedges

  • grape or cherry tomatoes

  • grating Parmesan or Romano cheese

  • shredded whole milk mozzarella or low fat

  • bread crumbs Italian flavored or panko

  • olive oil

  • 1/4 cup vegetable broth, chicken broth or white wine

  • 1 green, orange or yellow bell pepper chopped in small pieces

  • 2 cloves minced garlic

  • 2 plum tomatoes pureed in the food processor

  • salt, pepper, garlic powder, dried oregano and a hand full of freshly chopped basil to taste


In a deep baking pan large enough to put all the pieces your using, spray it heavy with cooking oil.

In a small bowl add 1/2 cup bread crumbs, minced garlic, 3 tablespoons olive oil, 2 tablespoons grating cheese mix this all together. Spread on each piece of fish this is for 4 pieces.

Pour the broth around the bottom edges of the fish not touching the bread crumbs.

Top the bread crumb mixture with sliced grape tomatoes, bell peppers and zucchini. Sprinkle lightly with salt, pepper, garlic powder, oregano. Bake around 25 minutes at 400 degree hot oven.

Take out of the oven and top with some pureed fresh plum tomatoes, sprinkle with shredded mozzarella and more grating cheese and some fresh basil.
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1 comment

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