Salmon Oreganata Recipes

SALMON OREGANATA | TASTY TUESDAY RECIPE SWAP

Steps:

• On a foil-lined baking sheet place the salmon fillet.
• Preheat the broiler to low and the oven to 325F.
• Drizzle olive oil over salmon.
• Sprinkle salt and pepper to taste.
• Cover top with cheese, bread crumbs, and oregano.
• Drizzle a bit more olive oil over the toppings.
• Squeeze the lemon juice all over.
• Broil on low for three minutes.
• Bake at 325F for about ten minutes.

SALMON WITH OREGANO

Steps:

• PREPARATION
• Preheat the oven to 375°F.
• Use the oil to grease a shallow baking dish that is large enough to fit the fillets in a single layer. Arrange the fish in the dish and turn to coat with the oil. Sprinkle with the lemon juice, oregano, salt, and pepper. Dot with the butter and cover with foil.
• Bake until the flesh is cooked through but still very juicy, 20 to 24 minutes. Serve topped with the pan juices and parsley (if using).

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.

SALMON OREGANATA

Steps:

• Preheat oven to 400 degrees F. Line rimmed baking dish with parchment paper.Mix bread crumbs, oregano, garlic powder, herbs, salt, pepper, and olive oil in a small bowl. Blend until crumb mixture is well-combined and semi-moist.Place fish in prepared dish. Cover generously with crumb mixture.Bake 12-15 minutes. Turn oven to broil for another 1-2 minutes to brown bread combs. Serve immediately.

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.

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.