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1
Preheat oven to 350 degrees.
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2
For the fish:
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3
In a zip-lock bag, combine parmesan cheese, flour, seasonings, and salt.
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4
In a shallow dish, beat together the egg and milk.
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5
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 --
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6
Take sliced zucchini and dip into egg mixture, then place into zip-lock bag and coat.
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7
Place them on the baking sheet (making sure they are not overlapping).
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8
Place the baking sheet in the oven for 20-25 minutes, or until fish is flaky.
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9
For the mushrooms:
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10
Slice mushrooms in thin strips and place them in a bowl.
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11
Drizzle olive oil over the mushrooms, and use your hands or a spoon to stir and coat.
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12
Sprinkle the remaining parmesan cheese mixture (from the zip-lock bag) over the mushrooms and stir again to coat.
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13
Place the mushrooms on a baking sheet, making sure they aren't touching each other.
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14
Place the baking sheet in the oven for 15-20 minutes.
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15
Slice the bread loaf into four servings, then slice horizontally, creating a top and bottom half.
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16
Lightly toast in a toaster, if desired.
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17
To assemble, place toasted ciabatta halves on plates.
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18
Place cheese slices on each bottom.
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19
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).
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20
Put a layer of baked zucchini on top of the fillet, followed by the baked portobello mushrooms.
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21
Add sliced tomatoes, fresh spinach leaves, and then top with the top half of the ciabatta loaf.
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22
Slice in half, and serve immediately.
