Fish parmigiana

This fish parmigiana is simple to do and makes a tasty alternative to the classic chicken parmi. Add it to your menu this week.





  • 4 Coles Australian Ocean Barramundi Skinless Portions
  • 2 tbs plain flour
  • 1 Coles Australian Free Range Egg, lightly whisked
  • 1/2 cup (35g) panko breadcrumbs
  • 2 tbs olive oil
  • 150g pkt grilled eggplant slices
  • 400g can diced tomatoes with basil and oregano
  • 1 garlic clove, crushed
  • 1 cup (100g) shredded pizza cheese
  • 2 bunches baby broccoli
  • Basil leaves, to serve



Preheat oven to 200°C. Season the barramundi and lightly dust with the flour. Place the egg and breadcrumbs in separate medium bowls. Dip each barramundi portion in the egg, then in the breadcrumbs to coat. Heat oil in an ovenproof frying pan over medium heat. Add the barramundi. Cook for 2-3 mins each side or until golden.


Arrange the eggplant slices over the barramundi in the pan. Combine the tomato and garlic in a bowl. Spoon over the eggplant and sprinkle with cheese. Bake for 10 mins or until the cheese melts and is golden.


Meanwhile, line a large baking tray with baking paper. Arrange the baby broccoli on the lined tray. Spray with olive oil spray. Season. Bake for 10-15 mins or until tender.


Sprinkle the barramundi with basil. Serve with baby broccoli.

Swap me use any firm fish fillets, such as Coles Australian Skinless Salmon Portions.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.