Fish Oreganato Recipes

FISH FILLET OREGANATA

Steps:

• PREHEAT OVEN TO 400 F DEGREES. COVER A BAKING PAN WITH ALUMINUM FOIL AND SPRAY IT WITH COOKING SPRAY.
• WASH FILLET AND PAT DRY EXCESS WATER AND PUT ON THE FOIL-COVERED BAKING SHEET.
• COMBINE THE REMAINING INGREDIENTS IN A BOWL, MIX WELL AND PRESS CRUMB MIXTURE INTO THE FISH FILLET MAKING SURE IT'S EVENLY COVERED. LIGHTLY SPRAY TOP WITH NON-STICK COOKING SPRAY.
• BAKE THE FISH FILLET FOR ABOUT 10 MINUTES OR UNTIL IT IS OPAQUE. COOL A BIT AND SLICE INTO 3-4 PIECES. SERVE WITH SOME SALAD GREENS OR COUSCOUS.

CLAMS OREGANATA

Steps:

• Preheat oven to broil.
• In a large bowl gently toss bread crumbs, herbs, olive oil, salt and pepper. Be careful not to overwork the mixture. Set aside.
• Line a baking sheet with rock salt and arrange 12 clam shells. The rock salt will help secure and level the clams on the baking sheet. Put 1 clam in each shell and top with 2 tablespoons of the bread crumb mixture. Drizzle with olive oil. Broil 2 to 3 minutes.

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.

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.

FISH OREGANATO

Steps:

• Pre-heat oven to 350 degrees F. Create little mounts of chopped, whole tomatoes, green pepper strips, and onion rings on an olive oiled baking pan. (A large, flat cake pan works well.) Shake some salt and pepper on each mound, and sprinkle oregano over them lightly. Bread fish using olive oil and a coating of Italian Fish Breading from recipe given elsewhere. Put in a pre-heated oven and cook for 30 to 40 minutes on middle wrack, until fish is done. (Do not try to bread frozen fish filets, or water will come out when cooking, and filets will be soggy, instead of crispy.) Serve using a spatula with fish on top of cooked onion and green pepper combination. You determine quantity by number of fish filets you bread.

BAKED CLAMS OREGANATE

Steps:

• Heat broiler. Place rack in lowest setting, or about 12 inches from heat.
• Combine bread crumbs, parsley, garlic, oregano and salt and pepper. Add olive oil, and toss until crumbs are evenly coated. Stir in broth, mixing to blend. Mixture will be quite damp.
• Put a rounded teaspoon of the crumb mixture on each clam, smoothing the top. Arrange clams on baking sheet with sides, and pour in about 1/8 inch water. Broil until topping is lightly browned, about 7 minutes. Serve with lemon wedges.

GRILLED SWORDFISH OREGANATO

Steps:

• Brush both sides of swordfish with olive oil.
• Sprinkle both sides with seasoned salt, garlic pepper and oregano.
• Grill for approximately 4 to 5 minutes per side or until fish flakes easily.

PRAWNS OREGANATA

Steps:

• Preheat the broiler to medium-high.
• For the sauce: Melt the butter in a large skillet over medium-low heat, swirling occasionally, until the milk solids have turned golden brown and the butter smells toasty, about 10 minutes. Let cool slightly, then add the lemon juice, garlic and salt. Set aside and keep warm.
• For the breading: Combine the Parmesan, panko, parsley, oregano and garlic in a large bowl. Stir in the melted butter. Set aside.
• For the prawns: Season with salt and pepper. Spread the seasoned breadcrumbs inside the cavity of the split prawn. Broil on a baking sheet until the prawns are cooked through and the breading is brown, 6 to 8 minutes.
• Transfer the prawns to a serving platter, drizzle with the brown butter sauce and garnish with the chopped parsley.

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.