Perfect for weeknight dinner and Lent!
This Cod Oreganata is one of those simple seafood dinners that still feels special. The cod is topped with a garlicky lemon parmesan breadcrumb mixture and baked until golden and crisp. It’s great for a weeknight dinner but also tasty enough to wow guests on the weekend!
Weeknight Fish Oreganata
I aim to cook a dinner using fish at least once a week. Typically making salmon for my counterpart in the house but unfortunately I still haven’t found a way that I enjoy eating salmon. So typically I’m making a white fish. I enjoy them all but for weeknight dinners I tend to lean for flounder or cod. Both are low in calories and incredibly high in protein.
If you’ve never been wowed by a fish dish, prepare to add this to your monthly rotation. We eat it at least once a month but honestly I could eat it once a week. The breadcrumb mixture is divine on top of the very mild and flaky fish. You’ll also love how quickly it all comes together on a weeknight without sacrificing any flavor. If you partake in Lent, you’ll be excited to switch up your Friday night.
Ingredients
- cod – a mild white fish
- olive oil
- panko breadcrumbs
- parmigiano reggiano – try to find the real stuff, you’ll never go back!
- unsalted butter
- garlic cloves – fresh and minced
- white wine/chicken stock
- lemon zest
- lemon juice
- kosher salt – I use Diamond Crystal in all my recipes
- dried oregano
- black pepper
How to Make Cod Oreganata
- Prepare the Cod: Preheat the oven to 425°F. Pat the cod very dry with paper towels and place it in a baking pan. Season lightly with salt and pepper.
- Make the Topping: In a bowl, combine the panko, parmigiano reggiano, minced garlic, dried oregano, lemon zest, kosher salt, and black pepper. Stir in the melted butter and olive oil until the breadcrumb mixture is evenly moistened.
- Top the Fish: Sprinkle the breadcrumb mixture evenly over the cod. Pour the white wine around the fish in the pan.
- Bake: Bake for 10-14 minutes. Squeeze lemon juice over the cooked cod and serve.
What to Serve with Cod Oreganata
When making fish, I tend to keep the dinner lighter all around. Simple veggie sides and a carb like rice or pasta works perfectly.
Think a crisp green salad with a light vinaigrette, zucchini coins or lightly buttered noodles with a fresh squeeze of lemon!
If you want something a bit heavier, I also like crusty bread with some good butter.
Equipment I Use to Make Cod Oreganata
- Baking Dish – Le Creuset, Staub, and Pyrex are my favorite!
- Glass Baking Dish – like the one you see in the pictures
- Microplane – so helpful for grating parmesan
Frequently Asked Questions
What is cod oreganata?
Cod oreganata is an Italian-American seafood dish where cod is topped with seasoned breadcrumbs typically containing dried oregano!
What other fish can I use for oreganata?
You can use any mild, white fish. Haddock and flounder are great substitutes.
Why are my breadcrumbs soggy?
The fish is either too wet or the wine was poured directly on top of the fish. Ensure the fish is very dry, especially after thawing from frozen, it releases a lot of additional moisture. Pour the wine around the fish in the baking dish and not on top.
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Cod Oreganata
- Total Time: 25 minutes
- Yield: 2 servings 1x
Description
Flaky cod with a lemon, garlic parmesan breadcrumb topping.
Ingredients
- 1 lb cod (about 2 loins)
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter, melted
- 1 cup plain panko breadcrumbs
- 1/3 cup parmigiano reggiano, grated
- 3 cloves garlic, minced
- ½ teaspoon dried oregano
- 1 teaspoon lemon zest
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 1/3 cup dry white wine or chicken stock
- 2 tablespoons fresh lemon juice
Instructions
- Preheat the oven to 425°F.
- Pat cod very dry with paper towels and place in a baking pan. Season lightly with salt and pepper.
- In a bowl, combine 1 cup panko, 1/3 cup parmigiano reggiano, 3 cloves minced garlic, ½ teaspoon oregano, 1 teaspoon lemon zest, 1 teaspoon kosher salt, and ¼ teaspoon black pepper. Stir in 3 tablespoons melted butter and 1 tablespoon olive oil until the breadcrumb mixture is moistened.
- Sprinkle the breadcrumb mixture over the cod.
- Pour 1/3 cup white wine around the fish, avoiding the crumbs.
- Bake 10-14 minutes, depending on the thickness of the fish, until fully cooked and the topping is golden.
- Broil 1-2 minutes if needed for extra color.
- Drizzle with lemon juice and serve immediately.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Oven
Oven Baked Zucchini Coins
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