Baked Fish Parmigiana
Golden pan-fried fish fillets layered with a homemade tomato sauce, sliced ham and melted mozzarella, then baked until bubbly. A hearty, crowd-pleasing dish that brings Italian-inspired comfort to your dinner table.
🛒 Ingredients
8 servings
- 2 lb (1 kg) white fish fillets (cod, hake or tilapia)
- 7 oz (200 g) sliced cooked ham
- 7 oz (200 g) sliced mozzarella
- 2 ripe tomatoes
- 1 large onion
- 7 oz (200 g) tomato sauce
- ½ cup (125 ml) water
- Oil for frying
- All-purpose flour for coating
- Fresh parsley
- 3 garlic cloves
- Black pepper and salt
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Directions
- 1
Season the fish fillets with crushed garlic, salt and black pepper. Let them marinate for 20 minutes.
- 2
Dredge the fillets in flour and fry in hot oil until golden on both sides. Drain on paper towels and set aside.
- 3
Dice the onion and chop the tomatoes into large chunks. Sauté the onion until soft, add the tomatoes and cook for 5 minutes. Stir in the tomato sauce and water, bring to a simmer, then add chopped parsley.
- 4
Spread a thin layer of sauce on the bottom of a baking dish. Lay the fried fillets on top. Spoon sauce over each fillet, then top with a slice of ham and a slice of mozzarella. Finish with a final drizzle of sauce.
- 5
Bake in a preheated oven at 350 °F (180 °C) for 15 minutes until the cheese is melted and golden. Serve immediately with fresh parsley.
💡 Chef's Tip
Use a firm white fish so the fillets hold their shape when fried. The tomato sauce can be made a day ahead and refrigerated.
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