Parmesan Crusted Fish Portobello Ciabatta Sandwich
Elevate your sandwich game with this Parmesan Crusted Fish Portobello Ciabatta Sandwich—a hearty yet elegant fusion of crispy baked white fish, savory seared portobello mushrooms, and vibrant arugula nestled between toasted ciabatta rolls. The Parmesan and panko crust adds a delightful crunch, while the tangy lemon-Dijon aioli introduces a burst of zesty flavor. Perfectly balanced with tender portobello mushrooms and a touch of spice from paprika and garlic, this sandwich is an irresistible combination of textures and flavors. Whether served for lunch or dinner, this recipe is a gourmet twist on the traditional fish sandwich, bringing restaurant-quality satisfaction straight to your kitchen.
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Recipe Information
Ingredients
- 2 fillets White fish fillets (such as cod, tilapia, or haddock)
- 0.5 cup Grated Parmesan cheese
- 0.5 cup Panko breadcrumbs
- 1 teaspoon Garlic powder
- 0.5 teaspoon Paprika
- 1 Egg
- 2 Portobello mushroom caps
- 2 tablespoons Olive oil
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 rolls Ciabatta bread
- 1 cup Baby arugula or spinach
- 0.25 cup Mayonnaise
- 1 tablespoon Lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon Capers (optional)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a shallow bowl, mix the grated Parmesan cheese, panko breadcrumbs, garlic powder, paprika, salt, and pepper.
In another shallow bowl, beat the egg. Dip each fish fillet into the egg, ensuring it is coated, then press into the Parmesan-breadcrumb mixture, coating both sides evenly. Set aside.
Place the breaded fish fillets on the prepared baking sheet. Bake for 12-15 minutes, or until the fish is cooked through and the crust is golden brown.
Meanwhile, heat 1 tablespoon of olive oil in a skillet over medium heat. Remove stems from the portobello mushrooms and lightly brush the caps with the remaining olive oil. Sprinkle with salt and pepper.
Sear the mushrooms cap-side down for 3-4 minutes, then flip and cook for an additional 3-4 minutes, or until tender. Set aside.
In a small bowl, whisk together mayonnaise, lemon juice, Dijon mustard, and capers (if using) to create the aioli. Adjust seasoning to taste.
To assemble the sandwiches, slice the ciabatta rolls in half and lightly toast them in the oven or on a skillet.
Spread a generous layer of aioli on the bottom half of each ciabatta roll. Layer with arugula or spinach, a cooked portobello mushroom cap, and a parmesan-crusted fish fillet. Top with the remaining ciabatta halves.
Serve immediately and enjoy your Parmesan Crusted Fish Portobello Ciabatta Sandwich!
Nutrition Facts
Calories |
904 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.0 g | 63% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 184 mg | 61% | |
| Sodium | 1835 mg | 80% | |
| Total Carbohydrate | 72.3 g | 26% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 5.2 g | ||
| Protein | 47.5 g | 95% | |
| Vitamin D | 6.7 mcg | 33% | |
| Calcium | 338 mg | 26% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 970 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
