I'm always trying to figure out ways to prepare fish the easiest way possible. For me, this means a little prep and then popping it in the oven. I picked up some Haddock and mixed up some panko, herbs and a few other goodies and here it is ...Haddock Oreganato. It's light and delicious. It's also the perfect dish to assemble a few hours in advance and then just pop in the oven before dinner. Give it a try and you'll love it.
Ingredients for Haddock Oreganata:
2 pounds Haddock
2 cloves garlic, minced
2 lemons, zested
1/2 teaspoon lemon juice
1 1/2 cups panko
1/4 cup chopped parsley
2 tablespoons + 2 teaspoons extra virgin olive oil
2 tablespoons grated parmesan cheese
1 1/2 teaspoons of dried oregano
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
There will be enough topping for even 1/2-1 pound of additional fish.
Time-Saving Tips: The topping can be made earlier in the day. The fish can be assembled 1-2 hours before baking. Just keep it refrigerated and covered.
Let's see what we need.
We're ready to cook.
Combine the panko, garlic, lemon zest, parsley, cheese, black pepper, salt, and oregano in a bowl. Add 2 teaspoons of olive oil and the lemon juice. Stir and set aside.
Preheat the oven to 425-degrees. Put 2 tablespoons of oil in the glass baking dish. Add the fish nice side down and coat with oil. Once coated turn all of the pieces of fish right-side-up.
Season the fish with salt and pepper. Top with the panko mixture. You will probably have some extra. Lightly spritz the topping with cooking spray. Bake for 15-25 minutes depending on the thickness of the fish. Try not to overcook. Start testing after 15 minutes. Using a fork check to see if it is done. The fish should be opaque and flake a bit.
It's ready! This simple dish is full of flavor. The panko is nice, crispy, lemony, scented with oregano and the fish is moist and delicious. All you need is a side of green vegetables and this is a scrumptious meal. This is perfect for entertaining, too.