Why You’ll Love This Recipe

I love this recipe because it uses frozen breaded fish fillets, which means I skip the messy breading and frying step entirely. It comes together fast, tastes delicious, and still gives me that satisfying Parmesan-style crisp. I also enjoy how well it pairs with linguine, turning simple pantry staples into a cozy, complete meal.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 (19-oz) package Crunchy Breaded Fish Fillets, like Gorton’s Brand
12 ounces linguine pasta, plus water and salt to boil, and olive oil
1/2 cup Parmesan cheese, finely shredded
1 jar marinara sauce
4-6 ounces fresh mozzarella cheese, thinly sliced
fresh basil, chopped (optional)

Directions

I start by preheating my oven to 425 degrees F. I line a baking sheet with parchment or foil for easy cleanup, then spray it with nonstick spray. I arrange all 10 fish fillets on the sheet and bake them for 12 minutes.

While the fish bakes, I bring a large pot of salted water to a boil. I add the linguine and cook it according to the package instructions, usually around 8–9 minutes, until al dente. I drain the pasta and drizzle it lightly with olive oil to keep it from sticking.

After the first bake, I take the fish out of the oven, flip each fillet, and sprinkle about a teaspoon of shredded Parmesan on each one. I return the tray to the oven for 6 more minutes.

I remove the fish again and spoon about a tablespoon of marinara sauce over each fillet. I top each one with a thin slice of mozzarella and bake once more for 4–6 minutes, until the cheese is melted and bubbly.

While the fish finishes, I warm the remaining marinara sauce on the stovetop or in the microwave. I divide the linguine among four plates, spoon warmed marinara over the top, and place 2–3 cheesy fish fillets on each serving. I add chopped basil when I want a fresh, aromatic finish.

Servings and Timing

This recipe serves 4 people and takes about 35 minutes total: 5 minutes of prep time and 30 minutes of cook time.

Variations

I sometimes use spaghetti or fettuccine instead of linguine. If I want extra richness, I add a sprinkle of extra Parmesan right before serving. For a spicier version, I stir crushed red pepper flakes into the marinara. When I want a lighter option, I serve the fish over zucchini noodles or sautéed spinach instead of pasta.

Storage/Reheating

I store leftover fish fillets and pasta separately in airtight containers in the refrigerator for up to 3 days. To reheat the fish, I warm it in the oven at 350 degrees F so the coating stays crisp. The pasta reheats well in the microwave with a splash of marinara or water to keep it from drying out.

FAQs

Can I use homemade breaded fish instead of frozen?

Yes, I use any breaded fish I like, though frozen keeps the prep extra quick.

Can I use a different pasta shape?

Absolutely, I switch to spaghetti, penne, or even rotini.

Can I make this dish without cheese?

Yes, I skip the mozzarella or use a dairy-free alternative.

Can I air-fry the fish?

Yes, I air-fry the fillets according to the package instructions and add toppings afterward.

Can I use shredded mozzarella instead of sliced?

Yes, shredded mozzarella melts beautifully on top.

What type of marinara works best?

I use any marinara I enjoy; chunky or smooth both work well.

Can I double the recipe?

Yes, I bake everything on two sheet pans to avoid overcrowding.

How do I keep the pasta from sticking?

I drizzle it lightly with olive oil after draining.

Can I add vegetables to the dish?

Yes, I often serve it with roasted broccoli or a side salad.

How do I make the fish extra crispy?

I bake it on a wire rack set over a baking sheet for better airflow.

Conclusion

I love making this Crispy Fish Parmesan because it delivers classic comfort with almost no fuss. The crunchy fillets, melted cheese, and rich marinara come together quickly, creating a hearty and satisfying meal. Whether I’m cooking for a busy weeknight or a casual family dinner, this dish always feels like an easy win.