Tuesday, September 21, 2010

Tasty Tuesday: Fish Oreganata

You all remember Aggie, right? She was our first gracious Apron Party Hostess. If you haven't followed her blog or fanned her on Facebook, I'm disappointed. You need to, she's great, her blog is great, and her recipes are stellar. Lucky for you, she has allowed us to share some of her favorite recipes with our Scarlet Threads readers. But, if you are looking for amazing dishes to share with your family, look at Aggie's Kitchen - it is an endless source of inspiration!

Without further ado, here is Aggie and her Fish Oreganata:

Hello Scarlet Thread readers! I’m Aggie...a Scarlet Thread fan and food blog writer. I write Aggie’s Kitchen which is full of recipes that I’m cooking in my home for my family. I try to keep things healthy and simple...I love flavor, and I love to eat well.
I am sharing with you today a super easy fish recipe that anyone can make! I love love love fish, and I have talked to many people who love fish too, but are afraid to make it at home. I used to feel that way, but seriously, the more you make it, the sooner you’ll get over that feeling. And it’s so worth it. This fish dish originated from a Weight Watchers recipe that I found on a friend’s site...I made it a complete meal alongside some roasted broccoli. Hope you’ll try it and enjoy!

Fish Oreganata

adapted from Weight Watchers Make it in Minutes, discovered on Family, Friends and Food blog

(Printable Recipe)


  • 1 lb mild white fish (I used haddock, but flounder, tilapia or any other white fish can be used)
  • 2 tablespoons extra virgin olive oil
  • 3/4 cup panko (Italian seasoned breadcrumbs will also work)
  • 1/4 cup chopped fresh parsley
  • zest from one large lemon
  • 3 tablespoons fresh lemon juice
  • 3-4 garlic cloves, minced or pressed
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried oregano
Directions:

Preheat oven to 425 degrees. Cover a baking sheet with foil and then spray with non-stick spray.

Place the fillets on the baking sheet. Combine remaining ingredients (EVOO through oregano) in a bowl. Press the bread crumb mixture into the fish fillets making sure they are covered.

Bake until the fish is just opaque in the center, about 10 minutes.


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