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    Home » Recipes » Italian-inspired recipes

    Fish Milanese with a buttery garlic and parsley sauce

    Published: Oct 28, 2020 · Modified: Jun 16, 2024 by VJ · This post may contain affiliate links · 2 Comments

    Jump to recipe

    This easy recipe for Fish Milanese is made with juicy cod fillets, marinated in lemon and onions, coated in crispy breadcrumbs and covered in a buttery garlic and parsley sauce. Serve with crispy french fries for a fish and chip supper with a difference.

    A piece of fish milanese being flaked with a fork.
    Jump to:
    • What ingredients do you need for fish Milanese?
    • What do you do with the leftover marinade?
    • How to make fish Milanese
    • Serving suggestions
    • Can I freeze fish Milanese?
    • Save for later
    • Related recipes
    • 📋The recipe

    I think it is safe to say that most people enjoy a plate of fish and chips. And this is my version of fish and chips with a difference - Fish Milanese with a buttery garlic and parsley sauce.

    I didn't think there was much that you could do to improve the flavour of a lovely fresh piece of fish, but that was before I tried marinating the fish in a mixture of lemon juice and onions before coating it with breadcrumbs and frying. The flavours from the lemon and onions are so subtle you can hardly taste them, but when you get comments like 'Oh this fish tastes nice - what did you do to it?', you know you are on to a winner!

    Add some crispy breadcrumbs and a deliciously buttery garlic and parsley sauce, and you have a family supper that you will be making again and again.

    Overhead shot of fried fish fillets on a plate with chips, peas and tomato salad.

    This dish does take rather longer than the normal fried fish and chips because the fish has to marinate for an hour before you coat it in breadcrumbs, however, I'm sure you will agree that it is worth it.

    What ingredients do you need for fish Milanese?

    You can get the complete ingredient list and full instructions for making fish Milanese on the printable recipe card at the end of this post.

    For the fish, you will need one or two fillets of cod per person. Now, I say cod, but you could use haddock, tilapia, hake or any other firm white fish that can be easily filleted so there are no bones. The number of fillets will depend on how large they are. One portion of fish should weigh 5 to 6 ounces (140g - 170g) depending on your appetite.

    To make the marinade you will need a small onion or shallot, very finely chopped, lemon juice and olive oil.

    For the breadcrumb coating, you will need some seasoned flour, beaten egg and fresh breadcrumbs. I normally blitz stale bread in a blender and freeze in a plastic bag so I always have breadcrumbs available. You could grate a slice or two of day-old bread to make fresh breadcrumbs. And at a pinch you could even use a packet of store-bought breadcrumbs. I'm also a great lover of Japanese Panko breadcrumbs, but even though they provide a lovely crunch, I think they would be too coarse for this dish. However, the choice is yours!

    Make the seasoned flour by mixing salt and a good grinding of black peppercorns with plain flour.

    For the parsley sauce, you will need butter, garlic, and of course, some freshly chopped parsley.

    You will also need some olive oil for frying the fish.

    Close up of a piece of fish milanese showing the flaky inside.

    What do you do with the leftover marinade?

    It seems a shame to throw the marinade away. There are two things you could do with it:

    • Strain the marinade through a sieve to remove the onions and use the olive oil and lemon from the marinade to fry the fish.
    • My hubby loves onions in any shape or form, so I tip all the marinade into a saucepan and let it simmer gently until the onions are nice and soft and serve the onions as a side with the fish (don't tell anyone 🙂 )

    How to make fish Milanese

    Start by mixing finely diced onion, lemon juice and olive oil in a large flat dish. Submerge the fish fillets in the marinade. Cover and set aside for an hour (image 1 below).

    Steps for making fish milanese

    Remove the fish from the marinade (make sure to brush off all the onions, and coat in seasoned flour.

    Dip the coated fish in beaten egg, allowing any excess to drip off, and then coat in breadcrumbs. Be sure to pat the breadcrumbs on firmly so the fish is completely coated (image 2 above).

    Fry the fish for about 3 minutes on each side in a little extra olive oil until it is nicely browned on both sides (image 3 above). Use a spatula to lift the fish and see whether the bottom has browned.

    Test that the fish is done by breaking a corner away with a fork - cooked fish will flake easily.

    Remove the fish from the pan and add an ounce of butter. Once the butter has melted, add the chopped garlic and fry gently until softened. Don't let the garlic brown, or it will become bitter. Add the chopped parsley, stir and then spoon immediately over the fish.

    Serve this fish with crispy french fries, garden peas and a leafy tomato salad.

    4 fillete of crispy fried fish on a plat, covered with parsley sauce.

    If you'd like to be notified of new recipes, why not subscribe to my newsletter? To say thank you, you will receive a free recipe e-book containing some of my most popular cakes and desserts.

    Serving suggestions

    Instead of serving this dish with french fries, why not serve the fish with a helping of spicy mushroom fried rice? Alternatively, you could serve it with mushroom and pea risotto.

    If you are looking for vegetables to serve with this dish, try a helping of traditional mushy peas. Or for a lighter option serve with my orzo pasta summer salad.

    Can I freeze fish Milanese?

    If you make this recipe with frozen fish fillets that have been defrosted, I would not recommend freezing.

    On the other hand, if you make this recipe with fresh fillets from the fishmonger, which have not been previously frozen, you can freeze the coated fish fillets.

    Place the breadcrumb-coated fillets on a baking tray lined with baking parchment (to prevent sticking) and place the baking tray in the freezer. Once the fillets are completely frozen, transfer them to a ziploc freezer bag and leave them in the freezer for up to 3 months.

    Freezing them before putting them in a freezer bag ensures that the fillets will stay separate, and you can just remove as many fillets as you need for a meal and return the rest of the fillets to the freezer.

    To fry from frozen, allow an extra 2 minutes per side, otherwise, defrost in the refrigerator and fry as per the recipe instructions.

    Save for later

    Why not pin this fish Milanese recipe to one of your Pinterest boards so you can find it easily? Just click the image below.

    Alternatively, you can save the recipe by clicking on the floating heart icon on the right-hand side of the screen.

    Related recipes

    If you enjoyed this recipe for fish Milanese, why not try some of my other fish and seafood recipes?

    • Oven-baked Mediterranean cod on a plate, covered with marinara sauce, with peas and boiled potatoes.
      Mediterranean oven-baked cod with marinara sauce
    • Two monkfish kebabs on a plate with vegetables and potatoes.
      Monkfish kebabs with cherry tomatoes and button mushrooms
    • Salmon and broccoli pasta in a frying pan.
      Salmon and broccoli pasta in a creamy dill sauce
    • Fish fingers covered in tartare sauce on a plate with french fries and peas.
      Crispy fish fingers with homemade tartare sauce

    📋The recipe

    A piece of fish milanese being flaked with a fork.

    Fish Milanese with a garlic and parsley sauce

    This easy recipe for Fish Milanese is made with juicy cod fillets, marinated in lemon and onions, coated in crispy breadcrumbs and covered in a buttery garlic and parsley sauce. Serve with crispy french fries for a fish and chip supper with a difference.
    Recipe by: Veronica
    Main Course
    British, Italian inspired
    Calories 707
    Prep 10 minutes minutes
    Marinate the fish 1 hour hour
    Cook 20 minutes minutes
    Total Time 1 hour hour 30 minutes minutes
    Servings: 2 people
    Print Pin Comment Bookmark Saved!
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    5 from 3 votes

    (Click the stars to rate this recipe)

    Equipment

    • Flat bowl for marinade
    • Frying Pan
    • Sharp Knife
    • Chopping Board
    • Small bowls for coating ingredients

    Ingredients

    • 10 - 12 ounces cod fillets or any firm white fish
    • 1 small onion or shallot finely diced
    • 1 tablespoon lemon juice
    • 1 tablespoon olive oil
    • 3 tablespoons plain flour seasoned with salt and black pepper
    • 1 egg beaten
    • 1 cup fresh breadcrumbs
    • 2 ounces butter
    • 1 clove garlic
    • 2 tablespoons freshly chopped parsley
    • extra olive oil for frying the fish

    Instructions

    • Prepare the marinade by combining the finely chopped onion, lemon juice and tablespoon olive oil in a flat dish.
    • Submerge the cod fillets in the marinade, cover and place in the refrigerator for one hour to marinate.
    • Prepare 3 bowls - one with 3 tablespoons seasoned flour, one with a beaten egg, and the third with 1 cup of breadcrumbs.
    • Remove the fillets from the marinade and brush off the onion.
    • Coat the fillets first in seasoned flour and shake of the excess, then into the beaten egg, allowing the excess to drop off, and thirdly into the breadcrumbs, pressing the breadcrumbs firmly onto the fish.
    • Heat a little olive oil in a frying pan and fry the coated fillets gently for about 3 minutes on each side until the breadcrumbs are golden brown. See note 1.
    • Remove the cooked fish from the pan and add an ounce of butter. Allow the butter to melt and add the garlic. Fry the garlic gently until softened then add the chopped parsley. See note 2.
    • Stir and then spoon immediately over the fish.
    • Serve with crispy french fries, garden peas and a leafy tomato salad.

    Notes

    Note 1 - use a spatula to lift the fish and see if it brown underneath.   Test a piece of the fish to make sure it is cooked by breaking a corner away with a fork - cooked fish will flake easily.
    Note 2 - do not allow the garlic to brown or it will become bitter.  Just fry it gently until it softens.

    Nutrition

    Calories - 707kcal | Carbohydrates - 52.2g | Protein - 42.5g | Fat - 36.8g | Saturated Fat - 17g | Cholesterol - 204mg | Sodium - 716mg | Potassium - 242mg | Fiber - 3.7g | Sugar - 5.3g | Calcium - 136mg | Iron - 4mg

    I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.

    Unless otherwise stated, a cup is the standard US cup containing 240 ml. In all my recipes this cup is assumed to hold 140g of flour. For help converting other ingredients between cups, grams, ounces and other measures, see my recipe conversion calculator.
    All my recipes are developed and tested at sea-level. For tips on adjusting recipes for high altitudes see my post on baking at high altitudes.
    Tried this recipe?If you made this recipe I'd love it if you could leave me a comment and let me know how it went!
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    About VJ

    Before I started my food blog I was an IT Consultant. Now that I've swapped an office for a kitchen I have a lot more time to spend on things that interest me such as trying out new recipes. Most of my cooking is based around quick and easy meals, mostly made from scratch, using everyday pantry ingredients.

    Reader Interactions

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      5 from 3 votes (1 rating without comment)

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    1. Patty

      January 29, 2025 at 12:15 am

      5 stars
      I have made this recipe before yet couldn’t find it until I searched Pinterest p. I have made it with Flonder, Grouper, and Mahi Mahi. It is delicious and so easy!

      Reply
      • VJ

        January 29, 2025 at 2:58 pm

        5 stars
        It's lucky I posted it on Pinterest! So glad you managed to find it again.

        Reply

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