Fish Oreganata
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.
For those of you looking for a fish recipe for Good Friday, this is it. This was delicious, and seriously so easy. You probably have most of the ingredients already, just go out and get yourself some fresh fish (of course frozen is okay too) and make this for dinner. I served it alongside some roasted broccoli. I had to talk my kids into trying it, but once they did I didn’t have to say another word. They were rewarded with an “I tried something new!” sticker (good ole Hello Kitty and Spiderman)…an idea I stole from Jamie Oliver’s new show.
Brilliant!
I originally found this recipe on my friend Patsy’s blog a long time ago and have been wanting to try it for a while now. I changed things up a bit by using panko instead of regular breadcrumbs and since I love garlic and lemon so much it was only natural for me to throw in a few extra cloves and some lemon zest. The fresh parsley brightens it all up so if you have it use it! (by the way…fresh Italian parsley is easy to grow and is great in so many dishes, put a pot on your counter and keep picking at it, it will pay you back with lots more and it looks and smells pretty too!)
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.
My family loves to serve it as one of the Seven Fishes on Christmas Eve!
Prep Time:
Yield:
Category:
Method:
Cuisine:
Print
PinIngredients
- 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.
Notes
adapted from Weight Watchers Make it in Minutes, discovered on Family, Friends and Food blog
Are you following me on Instagram, Twitter, Facebook and Pinterest? If you’d like to subscribe to Aggie’s Kitchen and have each post delivered straight to your e-mail box, then please add your email here. Happy cooking!
There are affiliate links in this post. I make small earnings through any purchases made through these links. Thank you for supporting Aggie’s Kitchen!
This looks great Aggie!
So, happy you loved it!! One of our favorites. I think using panko is a perfect way to improve on this one, and will be making that change next time I make it as well. Yummmy!
Book marking- Josh would love this! Your healthy and delicious recipes always make me smile! Hope you guys have a great Easter
I Love this dish.. I actually have it on my menu plan for next week! Yours looks absolutely delicious!
Wow, this is a gorgeous looking dish full of flavor. I definitely want to give this a go and I adore roasted broccoli. I am so jealous your kids are young enough to be pleased with a sticker! My son would probably ask for $5.
Are you loving the Jamie Revolution as I am?
Roasted broccoli is the perfect size! 2 helpings for me please:)
I love the sticker idea, maybe it will work for grandchildren….when I have them some day:D
This is so healthy and looks fabulous!!!! love this simply beautiful buon pasqua
Aggie, that looks intensely delicious. The crust makes it look rich but the recipe hardly calls for any fat per serving and even then it’s olive oil. Can’t wait to try this!
Wow, this looks so healthy and delicious! Definitely a bookmark for sure 🙂
What a lovely way to serve fish. The crispy panko and tang of the lemon sounds perfect!
This looks good!! Always looking for a good fish recipe, and this looks easy too. Thanks!
this is just beautiful! well done!
Thanks for sharing another great fish recipe. You know how I’m always looking for new seafood recipes. The fish looks so light and delicious. I love the sticker idea for the kids. I’m loving the Jamie Oliver Food Revolution show. The girls are watching it with me every Friday. Have a wonderful Easter!
just a quick note to say I tried this last night fabulous~~ I used haddock! Had to add hot pepper flakes since we love the heat! thanks for this great recipe its wonderful!
I really need to cook more fish – this dish looks healthy, flavorful and delicious.
This fish looks amazing!!!! And I love roasted veggies 🙂
Sounds fantastic! I just started South Beach so I might adapt it to be lower-carb. Always looking for good fish recipes!
What a great dish! The flavors sound amazing!!
This dish looks great, I just wanted to also suggest using some green onion, or spring onion, scallion, whatever they are called with the fish, I have found it really adds a great flavor to fish, I usually just saute mine in olive oil with the chopped spring onion and some seasonings at it is really good, and not too heavy on the onion flavor, try it you will see it really is good
Just made this tonight, Aggie, and it was great! I used whole wheat panko. The topping would be great on shrimp, too. 🙂
Pingback: Grouper Oreganata
Pingback: Fish Fillet Oreganata | Latest Recipes
Pingback: Sicilian Spaghetti with Breadcrumbs...and my favorite meal of the year | Aggie's Kitchen