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!
Baked Cod Oreganata
A take on an Italian classic, that is easy, quick to prepare, but so elegant and full of flavor!
- Fresh Oregano is best in this, but you can use dried if you wish
Credit: CrazySexySavor.com/Susan Mangieri-Maurath
- 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
- Preheat oven to 325°
- In a bowl, combine breadcrumbs, garlic, lemon zest, parsley, oregano, salt and pepper to taste. Mix well to combine.
- Combine lemon juice and white wine in a measuring cup. Pour in the bottom of baking dish.
- Dry off cod with a paper towel. Season with salt and pepper both sides. Set aside.
- 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.
- 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!!