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.

 

breaded and herbed fish on a plate with 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.

breaded and herbed baked fish on plate with broccoli and lemon

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.

  1. Preheat oven to 425 degrees. Cover a baking sheet with foil and then spray with non-stick spray.
  2. 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!

 

Print

Fish Oreganata

  • Author: Aggies Kitchen
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Category: Fish and Seafood
  • Method: Oven
  • 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
  • 34 garlic cloves, minced or pressed
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried oregano

Instructions

  1. Preheat oven to 425 degrees. Cover a baking sheet with foil and then spray with non-stick spray.
  2. 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.