PARMESAN CRUSTED FISH & PORTOBELLO CIABATTA SANDWICH

Parmesan Crusted Fish & Portobello Ciabatta Sandwich image

After playing around with a few different recipes, I came up with this version of an easy to make "gourmet" sandwich. It looks like a lot of ingredients, but it's really quite simple to put together. The end result is a well stacked meal, loaded with nutrition the whole family can enjoy. It's great to eat for lunch or dinner, because it's hearty, healthy, and makes great portion sizes. There's a "papa bear" portion, "mama bear" portion, and two "baby bear" portions in one loaf (for our family)! So...it's rather inexpensive to make, too! Hope you enjoy this, and please let me know what you think!

Provided by MamaMeag

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

1 -1 1/4 lb talapia fish fillet (or whatever fish you prefer)
1/2 cup parmesan cheese
2 tablespoons whole wheat flour
1 -2 teaspoon no salt seasoning (your preference. I use Trader Joe's or Costco's)
1/2 teaspoon garlic powder
1/4 teaspoon salt
1 egg
2 tablespoons milk
1 -2 zucchini (sliced into strips)
1/2 cup halved sweet cherry tomatoes (you can also use sliced large or Roma tomatoes...whichever type you prefer)
2 medium portabella mushrooms (I get mine at Trader Joe's. They come in a pack of 2)
8 ounces mozzarella cheese, thinly sliced (or whatever cheese you prefer)
1 cup fresh spinach leaves
1 ciabatta, loaf
1 1/2 tablespoons extra-virgin olive oil

Steps:

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.