Breaded Fish With Tomato And Mushroom Sauce Recipe

Name: Breaded Fish With Tomato And Mushroom Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tbsp olive oil; 1 None small onion, peeled and chopped; 225 g celery, trimmed and sliced; 250 g mushrooms, wiped and sliced; 250 g passata with basil; 2 None fish fillets such as cod, haddock or perch (about 150g each); 2 tbsp lemon juice; 1 medium egg, beaten; 3 tbsp dried white breadcrumbs; 1 tsp dried chopped parsley; 1 tbsp fresh chopped parsley; None None boiled rice sprinkled with paprika, to serve

Servings: persons

3 tbsp olive oil
1 None small onion, peeled and chopped
225 g celery, trimmed and sliced
250 g mushrooms, wiped and sliced
250 g passata with basil
2 None fish fillets such as cod, haddock or perch (about 150g each)
2 tbsp lemon juice
1 medium egg, beaten
3 tbsp dried white breadcrumbs
1 tsp dried chopped parsley
1 tbsp fresh chopped parsley
None None boiled rice sprinkled with paprika, to serve

1
Heat half the oil in a large pan and fry the onion and celery for 5 minutes. Add the mushrooms and fry for a further 5-6 minutes, then stir in the tomato puree and bring to the boil. Season with salt and freshly ground black pepper and simmer for about 10 minutes.
2
Meanwhile, sprinkle the fish fillets with lemon juice. Place the beaten egg on one plate. On a second plate, and mix together the breadcrumbs and parsley. Dip the fish fillets in the egg then coat in the breadcrumbs.
3
Heat the rest of the oil in a frying pan and fry the coated fish over a medium heat for 3-5 minutes on each side until golden brown and cooked through. Spoon the sauce onto a serving platter. Top with the fried fish fillets and garnish with fresh chopped parsley. Serve with boiled rice sprinkled with paprika.

223

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 tbsp olive oil, 1 None small onion, peeled and chopped, 225 g celery, trimmed and sliced, 250 g mushrooms, wiped and sliced, and more.

Yes, Breaded Fish With Tomato And Mushroom Sauce falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Breaded Fish With Tomato And Mushroom Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions