Name: Fish Oreganata
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Italian
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

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

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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