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Fish Fillet Oreganata

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Author: Olive
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Ingredients (click ingredient to buy it)

  • 8-10 OUNCES FISH FILLET I USUALLY USE SOLE OR CREAM DORY FILLET
  • 1/2 CUP PANKO JAPANESE BREAD CRUMBS
  • 2 TEASPOONS GROUND OREGANO
  • 1 TABLESPOON DRIED PARSLEY OR 2 TABLESPOONS FRESH PARSLEY
  • 1/2 TEASPOON SALT
  • 1/4 TEASPOON BLACK PEPPER
  • 1 TABLESPOON LEMON JUICE OR USE CALAMANSI JUICE
  • 1/2 TEASPOON GRANULATED GARLIC
  • 1 1/2 TABLESPOONS EXTRA VIRGIN OLIVE OIL
  • NON-STICK COOKING SPRAY

Instructions

  • 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.
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