Shrimp Oreganata
Shrimp Oreganata is a classic Italian-American baked dish that is full of flavor made with wine and lemon and deliciously flaky breadcrumbs.
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
- 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 450 for 20 min
- Optional: Broil for a few minutes keeping an eye on it to make sure it gets golden brown and does not burn
Video
Delusional Cooking Show | Episode 10
Shrimp Oreganata
Okay, please don’t yell at me! I know there are few if any measurements. I keep telling you guys the difficulty with learning how to cook from my family is that no one measures. They tell me “Oh, you’ll know” and I always say no but then, as I am making it, I end up knowing. Its intuitive. Plus, the measurements depends on how much you make. If you make a lot of shrimp, you’ll need more breadcrumbs. If you make a little single serving, obviously you will need less. So, please try not to be angry for my lack of exacts, and just try it out and get a feel for it yourself. I promise, it will be worth it and this meal is bound to be a regular on your rotation.
