Cheesy Fish Parmi (Parmigiana) Using the flavours of chicken parmigiana, this is a new way to encourage the family to eat fish! Dinner Lunch Print this recipe Details Serves: 4Number of ingredients: 17To prep: 10 minutesTo cook: 25-28 minutesDifficulty: Easy Nutrition per servingKilojoules: 1961Calories: 469Protein: 46gFat: 27gSaturated Fat: 6.9gCarbohydrates: 7.1gCarbohydrates per 100g: 1.58gFibre: 7.9gSodium: 384mgPotassium: 1520mg Ingredients 4 x 150 g white fish fillets e.g., barramundi, snapper 1 tablespoon olive oil 1 small onion, finely diced 2 garlic cloves, crushed 400g can diced tomatoes, no added salt 2 tablespoons tomato paste, no added salt 1 teaspoon dried Italian herbs 1 teaspoon balsamic vinegar ½ cup almond meal ¾ cup mozzarella, grated ¼ cup parmesan, grated Lemon wedges, to serve Salad 4 cups mixed salad leaves 1 small Lebanese cucumber, sliced 1 medium avocado, chopped 2 teaspoons olive oil 2 teaspoons balsamic or white wine vinegar Method Preheat oven to 200°C (180°C fan-forced). Line a large baking tray with baking paper. Heat olive oil in a saucepan over medium heat. Add onion and cook for 3 minutes until softened. Add garlic and cook for 30 seconds or until fragrant. Add canned tomatoes, tomato paste, Italian herbs and balsamic vinegar. Simmer for approximately 10 minutes or until slightly thickened. Place fish fillets on the lined baking tray. Spoon the prepared tomato sauce over each fish fillet. In a small bowl, add the almond meal and parmesan. Using a spoon, mix to combine. Sprinkle evenly over the fish. Next, top with mozzarella. Bake for 12–15 minutes, or until the fish is cooked through and the topping is golden in colour. Whilst the fish is cooking, prepare the salad. In a bowl, add mixed salad leaves, cucumber and avocado. Add olive oil and vinegar and toss to combine. Serve fish with salad and enjoy!
