Judy’s Tasty Flounder Or Haddock Oreganata

About 25 years ago, I had eaten shrimp oreganata out, and I really loved it.  I decided it was time for me to come up with my own version.  This recipe is so easy to make, and it turns baked flounder, haddock, halibut, or scrod into a special dish.  I make this for holiday meals because my daughter Randi really likes it a lot.  It looks very impressive when you bring it to the table, and what’s so great is that it is so easy to prepare.

  • 1 to 2 pounds fresh flounder or other mild fish fillets
  • fresh lemon juice from 1 to 2 lemons or 1-2 tablespoons frozen Minute Maid lemon juice, defrosted
  • garlic powder (just as good!) or fresh crushed garlic
  • Kosher salt
  • fresh ground pepper
  • dried oregano
  • fresh romano or parmesan cheese, shredded or grated (I prefer the shredded)
  • plain dry bread crumbs or my favorite to use –  (Colonna brand Italian bread crumbs)
  • extra virgin (healthier) or light olive oil

Preheat oven to broil- high setting.  Put your oven rack in the middle of the oven or slightly below the middle. Put fish fillets on a lightly oiled foil lined sheet pan.  Sprinkle fish with kosher salt and freshly ground black pepper.  Drizzle fish all over with lemon juice.  Next, sprinkle bread crumbs over fish so fish is nicely covered with crumbs.  Next, sprinkle garlic powder over crumbs, then oregano, then a little more kosher salt and freshly ground pepper.  Next, sprinkle shredded or grated cheese lightly on the bread crumbs . Finally, drizzle olive oil over the crumbs to dampen. (I sprinkle a little more garlic powder on at this point.)  Put sheet pan in oven (on middle rack) under the broiler.  Broil until lightly browned and bubbly about 8-15 minutes, depending on the thickness of the fish.

Note:  Watch the fish carefully as it broils.  If the topping on the fish starts to burn, turn the oven off of broil, and finish cooking at about 400.

Serving suggestion:  Serve with a salad of fresh baby spinach with sliced fresh strawberries and walnuts with a lemony vinaigrette and  fresh corn on the cob for an amazing and healthy  summer meal! (See my recipe for the lemon vinaigrette.)

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