Parmesan Crusted Fish & Portobello Ciabatta Sandwich

Recipe by MamaMeag
READY IN: 45mins




  • Preheat oven to 350 degrees.
  • For the fish:
  • In a zip-lock bag, combine parmesan cheese, flour, seasonings, and salt.
  • In a shallow dish, beat together the egg and milk.
  • Take the fish, one at a time, and dip into the egg mixture. Let the excess drip off and place fillet into the zip-lock bag. Shake to coat, then place the fillet on a Large, well greased baking sheet. Repeat with all the fillets --
  • Take sliced zucchini and dip into egg mixture, then place into zip-lock bag and coat.
  • Place them on the baking sheet (making sure they are not overlapping).
  • Place the baking sheet in the oven for 20-25 minutes, or until fish is flaky.
  • For the mushrooms:
  • Slice mushrooms in thin strips and place them in a bowl.
  • Drizzle olive oil over the mushrooms, and use your hands or a spoon to stir and coat.
  • Sprinkle the remaining parmesan cheese mixture (from the zip-lock bag) over the mushrooms and stir again to coat.
  • Place the mushrooms on a baking sheet, making sure they aren't touching each other.
  • Place the baking sheet in the oven for 15-20 minutes.
  • Slice the bread loaf into four servings, then slice horizontally, creating a top and bottom half.
  • Lightly toast in a toaster, if desired.
  • To assemble, place toasted ciabatta halves on plates.
  • Place cheese slices on each bottom.
  • Immediately after the fish and veggies are done baking, fit fillets on top of the cheese in one layer (you may have to cut the fillets to fit).
  • Put a layer of baked zucchini on top of the fillet, followed by the baked portobello mushrooms.
  • Add sliced tomatoes, fresh spinach leaves, and then top with the top half of the ciabatta loaf.
  • Slice in half, and serve immediately.