By Aggieskitchen
Fish Oreganata is a classic Italian dish enjoyed on holidays such as Christmas Eve - simply baked with a flavorful topping made of breadcrumbs, oregano, garlic & lemon.
What is Oreganata Style?
Oreganata style is typically a mixture of breadcrumbs, dried oregano, butter or oil and garlic. Lemon and Parmesan are commonly added to the breadcrumb mixture for extra flavor. You can use any mild white fish in this fish oreganata recipe (like flounder or tilapia) but will find that Clams Oreganata and Shrimp Oreganata are also very popular versions of this dish.
How do you make Fish Oreganata?
The best part of this recipe is how quick and easy it is to make. You combine the ingredients (panko, parsley, lemon zest, lemon juice, garlic and oregano) for the breading topping and bake.
- Preheat oven to 425 degrees. Cover a baking sheet with foil and then spray with non-stick spray.
- Place the fillets on the baking sheet. Combine remaining ingredients (EVOO through oregano) in a bowl. Press the bread crumb mixture into the fish fillets making sure they are covered. Bake until the fish is just opaque in the center, about 10 minutes.
Such an impressive, yet simple dinner idea. I know you’ll enjoy it.
Fish Oreganata
Ingredients
- 1 lb mild white fish (I used haddock, but flounder, tilapia or any other white fish can be used)
- 2 tablespoons extra virgin olive oil
- 3/4 cup panko (Italian seasoned breadcrumbs will also work)
- 1/4 cup chopped fresh parsley
- zest from one large lemon
- 3 tablespoons fresh lemon juice
- 3–4 garlic cloves, minced or pressed
- 1/4 teaspoon salt
- 1/4 teaspoon dried oregano
Instructions
- Preheat oven to 425 degrees. Cover a baking sheet with foil and then spray with non-stick spray.
- Place the fillets on the baking sheet. Combine remaining ingredients (EVOO through oregano) in a bowl. Press the bread crumb mixture into the fish fillets making sure they are covered. Bake until the fish is just opaque in the center, about 10 minutes.
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