ROCKFISH OREGANATA, BAKED

By:


°

Ingredients:

  • 4 each 4ockfish filets, 4-5 ounces

  • As needed sea salt, coriander, black pepper
  • 1 cup fresh bread crumbs
  • 3 teaspoons fresh picked oregano, chopped
  • 3 teaspoons Italian parsley, chopped
  • 3 teaspoons parmesan cheese, grated
  • As needed EVOO

Method:

Rinse fish and pat dry with paper towels; season with salt, coriander and pepper. Set aside. Combine crumbs with herbs and cheese; toss to combine; add enough oil to moisten crumbs; divide crumbs into 4 equal portions and mound each portion over fish filet to coat evenly; place a small amount of oil on baking sheet and place fish over. Bake fish at 400°F for 20 minutes or until it reaches 138°F. Serve immediately.






TO RECIPES

printable page