Fish Parmigiana
This recipe is an alternative and improved version of the traditional fried breaded fish.
Ingredients:
- 4 fillets of haddock, basa or tilapia (or other fish that is firm)
- Juice of ½ lemon (or lime)
- 1 garlic clove, minced
- Salt to taste
- ½ cup all-purpose flour
- 1 egg, beaten
- 1 cup breadcrumbs
- Oil for frying
- 1 cup of tomato sauce
- 1 cup grated mozzarella cheese
- 1 tomato, thinly sliced
- Optional: 1 heaped tablespoon of chopped fresh basil (or dry basil)
- Optional: Olive oil to drizzle
Directions:
- Season the fish fillets with salt, lemon and garlic. Let them in the seasoning for 10 minutes or a little more.
- Dip the fillets into the flour until they are all coated, then into the beaten egg and finally into the breadcrumbs.
- In a pan, heat the oil well and fry the fillets on both sides. Then place them on a plate with paper towel to absorb any excess of oil.
- In a baking glass dish, spread a little of tomato sauce, arrange the fillets and, over them, spread the remaining tomato sauce and the grated mozzarella cheese. Spread the basil. If desired, drizzle a little olive oil.
- Bake in preheated oven at 425 °F (220 ºC) until the mozzarella cheese melts.
- Serve while still hot.
Total Time / Yield:
- About 35-45 minutes / 4 servings