BRANZINO MEDITERRANEAN
This simple, healthy, and delicious Mediterranean fish, also known as 'Greek Sea Bass', should be cooked whole. The cavity of the fish can be stuffed with lemon and other ingredients for added flavor. It is a very mild-tasting and versatile fish. The oregano and lemon make it truly Greek cuisine that many will enjoy. Can be found wild-caught in many stores. Enjoy!
Provided by Christala
Categories World Cuisine Recipes European Greek
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Drizzle 1 tablespoon olive oil into a large baking pan; add onion and season with salt and pepper.
- Place the 2 cleaned fish into the baking pan and stuff each cavity with 1 lemon wedge, 1 rosemary sprig, and some of the red onion. Pour white wine and lemon juice over each fish and sprinkle with oregano. Drizzle the remaining 1 tablespoon olive oil over the 2 fish.
- Bake in the preheated oven until fish is opaque and flakes easily with a fork, about 25 minutes. Gently slide a spatula between the bones to separate fish; remove all the bones. Serve fish on a platter and garnish with parsley and lemon wedges.
Nutrition Facts : Calories 379.9 calories, Carbohydrate 6.6 g, Cholesterol 117.3 mg, Fat 12.6 g, Fiber 1.3 g, Protein 53 g, SaturatedFat 2.4 g, Sodium 236.8 mg, Sugar 1.9 g
FISH FILLETS WITH OLIVES AND OREGANO
Categories Fish Olive Sauté Quick & Easy Lemon White Wine Oregano Gourmet
Yield Makes 4 main-course servings
Number Of Ingredients 11
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
This recipe is a modification of seafood baked in a package. You can use almost any type of fish you want and adjust the cooking time accordingly.
Provided by sugaree
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 413.4, Fat 23, SaturatedFat 11.8, Cholesterol 107.1, Sodium 526.6, Carbohydrate 11.3, Fiber 0.8, Sugar 1.1, Protein 36
SOLE OREGANATA
Sole is a fragile fish, so prepare and handle the fish gently.
Provided by thedailygourmet
Categories Fish Recipes
Time 25m
Yield 2
Number Of Ingredients 12
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.
Nutrition Facts : Calories 484.5 calories, Carbohydrate 16.3 g, Cholesterol 158.1 mg, Fat 32.3 g, Fiber 0.7 g, Protein 31.6 g, SaturatedFat 19.3 g, Sodium 524.7 mg
More about "fish oreganato recipes"
BAKED FLOUNDER FILET OREGANATA – LIGHTENED! - 2 SISTERS …
From 2sistersrecipes.com
4.7/5 (47)Total Time 27 minsCategory Seafood RecipesCalories 198 per serving
- Scatter all the dry seasonings, bread crumbs, grated cheese, and minced garlic on top of each flounder. Add some sea salt and black pepper on top.
ANY FISH OREGANATA, & HOW TO COOK WITH OREGANO
From mykitchenlittle.com
Estimated Reading Time 7 mins
- 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.
LEMON SOLE OREGANATA – LEITE'S CULINARIA
From leitesculinaria.com
5/5 (5)Total Time 30 minsCategory MainsCalories 507 per serving
FISH OREGANATA - AGGIE'S KITCHEN
From aggieskitchen.com
Cuisine ItalianCategory Fish And SeafoodServings 4Total Time 20 mins
SHEET PAN SHRIMP OREGANATA RECIPE - SKINNYTASTE
From skinnytaste.com
LEMON SOLE OREGANATA – GIADZY
From giadzy.com
SHRIMP OREGANATA - SIP AND FEAST
From sipandfeast.com
BROILED TILAPIA OREGANATA - SKINNYTASTE
From skinnytaste.com
OVEN BAKED COD OREGANATA - AMYCASEYCOOKS
GRILLED FISH WITH OREGANO SAUCE RECIPE | CDKITCHEN.COM
From cdkitchen.com
GIADA DE LAURENTIIS’ LEMON SOLE OREGANATA - THE SAN DIEGO …
From sandiegouniontribune.com
FILLET OF SOLE OREGANATA — KING UMBERTO
From kingumberto.com
BAKED SEA BASS OREGANATA – SIZZLEFISH
From sizzlefish.com
COD OREGANATA RECIPE | CDKITCHEN.COM
From cdkitchen.com
QUICK BAKED COD FISH: ITALIAN STYLE - SHE LOVES BISCOTTI
From shelovesbiscotti.com
WHY WE SHOULD ALL BE EATING MORE FISH THIS YEAR — AND A RECIPE FOR …
From salon.com
10 BEST OREGANATA RECIPES | YUMMLY
From yummly.com
CREAMY BAKED FISH ON POTATO GRATIN | RECIPETIN EATS
From recipetineats.com
SHRIMP OREGANATO - THE ITALIAN CHEF
From italianchef.com
RECIPE: HERE’S HOW TO MAKE THE ITALIAN DISH ‘FISH IN CRAZY WATER’
From ocregister.com
BAKED TILAPIA OREGANATA - 2 SISTERS RECIPES BY ANNA AND LIZ
From 2sistersrecipes.com
You'll also love