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Filet of Sole Oreganata
Ingredients
- White Fish (Sole or Flounder
- Seasoned Breadcrumbs
- Pecorino Cheese
- Zest of 2-3 Lemons
- Parsley
- Juice of 1 – 2 Lemons
- Garlic cloves pressed
- Lawrys salt
- Olive oil
- White wine
- Salt
- oregano
- Garlic cloves smashed
- paprika
- butter
Instructions
- Preheat oven to 450°
- Begin with prepping by chopping parsley, zesting and juicing lemons, and pressing garlic cloves.
- To a bowl, add bread crumbs, cheese, parsley, lemon zest, garlic, lawrys salt, and olive oil to make a breadcrumb mixture. It should feel moist but not too wet or too dry – think kinetic sand. Set aside
- In a large baking dish or pan, add white wine, olive oil, lemon juice, smashed cloves, oregano and a little salt. Mix around in pan. Set aside.
- Lay out fish and lightly salt and pepper one side. Place seasoned side down in the liquid mixture in the pan. Then season the tops of the fish with salt, pepper, and a little paprika.
- Top each fish with the breadcrumb mixture
- Add slices of butter to the tops
- Bake at 450° for 20 minutes.
- Optional: :Broil for a few seconds keeping an eye on it to make sure it gets golden brown and does not burn
Video
Oreganata Has A Hold On Me
There is something extremely nostalgic about anything made “oreganata” style. Growing up in Brooklyn, there were several Old School Italian American Restaurants and each menu would have something “oreganata’d” if that is even a word. But there is one restaurant, in my opinion, where the oreganata is EXCEPTIONAL. Uncle Vinny’s in Park Slope. I haven’t been since the early 2010’s but when I tell you folks, I was in there like twice a month. The baked clams oreganata were perfection but the Filet of Sole Oreganata. O. M. G. I was in a chokehold. I have since learned to make it at home, and yes I think this recipe is delicious, but I have yet to get the saucy deliciousness that Uncle Vinny’s offered. But, I will keep trying!
Nonetheless, this is a scrumpdillyumptious recipe! The white fish melts in your mouth and the lemony and buttery breadcrumbs just make your taste buds jump! Also, Sole is not always easily found but the best part is – you can use pretty much any white fish. I have found flounder to be the best alternative.
