Best Fish Oreganato Recipes

BAKED FLOUNDER FILET OREGANATA - LIGHTENED!

Steps:

• Preheat the oven to 375 degrees F (190C).
• In a 9 x 6 baking dish, or a 9 x 13 baking dish, spray generously with cooking spray.
• Lay the flounder fillets into the dish, side by side.
• Scatter all the dry seasonings, bread crumbs, grated cheese, and minced garlic on top of each flounder. Add some sea salt and black pepper on top.
• Drizzle each flounder with extra virgin olive oil.
• Gently pour the white wine and 1/2 of a lemon juiced around the fish, not directly on top.
• Save and reserve the other half of lemon juice to add in just before serving.
• Bake uncovered, for 20 to 22 minutes.
• Remove from oven. Pour the other half of lemon juice on top of the filets. Allow the juices to absorb into the fish, and cool down for 2 minutes. Then serve.
• Serves 2 to 4

LEMON SOLE OREGANATA

Steps:

• Preheat the oven to 450°F (230°C) and position a rack in the top third of the oven.
• In a medium bowl, whisk together the bread crumbs, oregano, lemon zest, Parmigiano-Reggiano, and 3 tablespoons oil until the mixture resembles wet sand.
• Brush the remaining 1 tablespoon oil over the bottom of a rimmed baking sheet. Place the fish in a single layer on the sheet and season with the salt. Sprinkle the bread crumb topping evenly over each fillet and pat gently to help it adhere. Pour the wine around the fish. Bake the fish until barely cooked through, 6 to 10 minutes, depending on the thickness of the fillets.
• Remove the baking sheet from the oven and heat the broiler to high. Slide the baking sheet back in the oven and broil until the bread crumbs are toasted and golden brown and the fish is cooked through, 1 to 2 minutes. Using a wide spatula, transfer the fillets to dinner plates, sprinkle with the parsley, and drizzle with any pan juices. Serve with a lemon wedge to squeeze over the top.

FISH OREGANATA

Steps:

• 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.

BRANZINO MEDITERRANEAN

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Drizzle 1 tablespoon olive oil into a large baking pan; add onion and season with salt and pepper.
• Place the 2 cleaned fish into the baking pan and stuff each cavity with 1 lemon wedge, 1 rosemary sprig, and some of the red onion. Pour white wine and lemon juice over each fish and sprinkle with oregano. Drizzle the remaining 1 tablespoon olive oil over the 2 fish.
• Bake in the preheated oven until fish is opaque and flakes easily with a fork, about 25 minutes. Gently slide a spatula between the bones to separate fish; remove all the bones. Serve fish on a platter and garnish with parsley and lemon wedges.

FISH FILLETS WITH OLIVES AND OREGANO

Steps:

• Put oven rack in upper third of oven and preheat oven to 450°F.
• Pat fish dry and sprinkle with salt and pepper. Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sear fillets, skinned sides down, until browned well, 3 to 4 minutes. Transfer, seared sides up, to baking dish (reserve skillet), then top each fillet with a slice of lemon.
• Add wine to skillet and bring to a boil, scraping up any brown bits. Boil 30 seconds, then pour around fish. Scatter olives around fish and bake, uncovered, until fish is just cooked through, 8 to 12 minutes.
• Transfer fish to a platter, then whisk lemon juice, oregano, and remaining 2 tablespoons oil into cooking liquid in baking dish. Season sauce with salt and pepper and spoon over fish.

BAKED FISH OREGANATA

Steps:

• Mix butter, garlic, lemon juice and Herbs de Provence until well blended.
• Spread half the butter mixture on one side of the fish and place buttered side down in baking dish.
• Pour wine over the fish and dot with remaining butter.
• Seal tightly with foil and bake 20-25 minutes depending on thickness of fish.
• Remove foil and sprinkle breadcrumbs over fish.
• Place under a broiler- away from the direct heat and broil for approximately 5 min more or until top becomes nice and golden.

SOLE OREGANATA

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Mix both bread crumbs, Parmesan cheese, oregano, and salt in a shallow dish.
• Pour melted butter over both sides of sole fillets. Place fillets in bread crumb mixture and press to coat. Transfer to a baking dish.
• Bake in the preheated oven until fish flakes easily with a fork, about 12 minutes. Turn on the broiler and broil until crumb topping is light golden brown, 1 to 2 minutes.
• While the fish is cooking, melt butter for sauce in a pan over medium heat. Add cream, Pinot Grigio, lemon juice, and pepper; stir until sauce is smooth and has thickened slightly.
• Serve sauce over sole.