Any Fish Oreganata

A clean, fresh fish recipe that celebrates the floral beauty of oregano. Here we’ll double-down on that oregano flavor by incorporating dried, ground Greek oregano into the breadcrumb mixture along with a sprinkling of chopped fresh oregano, whose scent will be activated by the heat of the just-cooked fish. Finished with a squeeze of lemon, this makes for a perfect healthy supper when served alongside a green salad and a steamed or roasted veggie.

Author: Lauren McDuffie

Ingredients

Scale

4 filets of your favorite fish, about 1 – 1.5 lbs. (tilapia, cod, mahi-mahi, sea bass, salmon, haddock, flounder, sole, trout)
2 cups breadcrumbs (either panko, Italian seasoned, or regular store-bought breadcrumbs – just not fresh)
Zest of one lemon, plus the juice to finish with
Salt and pepper, to taste
1 tsp ground oregano
1 tsp garlic powder
¼ cup olive oil, plus more as needed
1 TBSP chopped fresh oregano

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Instructions

Preheat your oven to 425 degrees F.
Pour the breadcrumbs of your choice onto a large baking sheet or into a baking dish. Add the lemon zest, about 1 tsp each salt and pepper (or to taste), the ground oregano, garlic powder, and the olive oil. Stir until everything is well mixed and the olive oil has moistened most of the crumbs. If you need more oil, no problem.
Lightly season your fish fillets on all sides with salt and pepper and then dredge though your crumb mixture, evenly and thoroughly coating each side. Place the encrusted fish onto a second baking sheet and bake until crunchy golden brown on top; about 10 minutes or so, depending on the type of fish you use. You’ll know your fish is cooked when the flesh begins to flake and appears opaque (helpful rhyme!). Serve right away with a squeeze of lemon, if desired.

Find it online: https://mykitchenlittle.com/2019/12/03/any-fish-oreganata-how-to-cook-with-oregano/