Ingredients:

  • 4 fillets (approx. 6 oz each) White Fish Fillets (Cod, Tilapia, or Flounder)
  • 1/2 cup All-Purpose Flour
  • 1 large Egg, lightly beaten
  • 1 cup Panko Breadcrumbs
  • 1/2 cup Freshly Grated Parmesan Cheese (for crust)
  • 1 teaspoon Dried Italian Herbs
  • 1/2 teaspoon Garlic Powder
  • To taste Salt
  • To taste Black Pepper
  • As needed Olive Oil Cooking Spray
  • 5 ounces Baby Arugula
  • 1/4 cup Shaved Parmesan Cheese (for salad)
  • 3 tablespoons Extra Virgin Olive Oil (for dressing)
  • 1 tablespoon Fresh Lemon Juice

Instructions:

  1. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper. Thoroughly pat the fish fillets dry using paper towels. Set up three shallow dishes: (1) Flour seasoned with salt and pepper; (2) Beaten egg; (3) Panko, 1/2 cup grated Parmesan, Italian herbs, and garlic powder. Mix the Panko mixture well.
  2. Lightly coat each fillet completely in the seasoned flour, shaking off excess. Dip the floured fillet into the egg wash, ensuring all surfaces are covered. Press the egg-coated fillet firmly into the Panko-Parmesan mixture, ensuring a thick, even crust covers both sides. Place the crusted fillets onto the prepared baking sheet.
  3. Lightly spray the tops of the Parmesan Crusted Fish with olive oil cooking spray to achieve a golden color. Bake for 12 to 15 minutes, or until the internal temperature reaches 145°F (63°C) and the crust is crispy and golden brown.
  4. While the fish bakes, whisk together the 3 tablespoons olive oil, fresh lemon juice, salt, and pepper in a small bowl to create the dressing. In a large bowl, toss the baby arugula with just enough dressing to lightly coat the leaves. Gently mix in the 1/4 cup shaved Parmesan cheese.
  5. Remove the crispy fish from the oven. Serve immediately over the prepared Arugula Parmesan Salad.