Oven Baked Cod Oreganata

One of my favorite ways to eat clams is Clams Oreganata, which is essentially clams with a coating of panko or regular breadcrumbs, lemon zest, and of course oregano, baked over the top of the clams.  Well I am doing the same thing with Cod, because I love this hearty white fish, and I eat fish about three to four times a week, so I love to change things up.

This is a recipe that is so elegant, so full of flavor, and so easy you can serve this just as easily for entertaining as you could for your a busy weeknight, since it is done in a snap.  If you have fussy kidlets that don’t like fish, you can get them to eat this, with the breadcrumb topping, and it is way better than commercial fish sticks.

I hope you give this a try it is a healthy and delicious way to get more fish into your diet and your family will even get on board with this one!


Susan xoxo

Baked Cod Oreganata

  • Servings: 4-
  • Difficulty: easy
  • Print

A take on an Italian classic, that is easy, quick to prepare, but so elegant and full of flavor!

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  • Fresh Oregano is best in this, but you can use dried if you wish
  • Credit: CrazySexySavor.com/Susan Mangieri-Maurath

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  • 2 lbs. of cod 3 or 4 filets depending
  • 1/2 cup of panko breadcrumbs
  • zest and juice of 1 lemon ( I used a Meyer lemon)
  • 1/4 cup of dry white wine (optional)
  • 3 cloves of garlic minced
  • bunch of chopped parsely
  • 2 tbsp. of fresh chopped oregano
  • 4 tbsp. of softened unsalted butter
  • 1 1/2 tsp. of EVOO
  • Kosher salt and cracked black pepper to taste


  1. Preheat oven to 325°
  2. In a bowl, combine breadcrumbs, garlic, lemon zest, parsley, oregano, salt and pepper to taste.  Mix well to combine.
  3. Combine lemon juice and white wine in a measuring cup.  Pour in the bottom of baking dish.
  4. Dry off cod with a paper towel.  Season with salt and pepper both sides.  Set aside.
  5. In a saute pan add EVOO add 3 tbsp. of butter, melt, then add in bread crumbs mixture, just to heat through so it will be easy to top fish and stay put!  About three minutes.  Remove from stove.
  6. Place fish in a 8×8 baking dish, sprinkle the breadcrumb mixture evenly over the top of fish, pressing down to coat the top of the fish. Dot the fish with a tiny bit of butter, dividing the tablespoon remaining, per filet.  Bake for 10-13 minutes or until fish flakes easily and crumbs are golden.  Serve immediately over a bed of salad greens if desired.  Devour!!


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