Monday, February 7, 2011

Panko Crusted Italian Baked Fish with Marinara Sauce and Angel Hair

 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!

Add to parchment paper to keep the fish from sticking to a pan.

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.
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