Fish Oreganata

20 min

How to make

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.

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Ingredients

1 lb mild white fish (haddock, cod, 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
3–4 garlic cloves, minced or pressed
1/4 teaspoon salt
1/4 teaspoon dried oregano