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Cod Oreganata Recipe

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4.2 from 4 reviews

Cod Oreganata is a delicious and easy-to-make baked cod dish featuring tender, flaky fish topped with a buttery, garlicky, lemony crispy breadcrumb mixture seasoned with fresh and dried oregano. Ready in just 25 minutes, this recipe combines simple ingredients to create a comforting and elegant seafood dinner perfect for any weeknight or special occasion.

Ingredients

Fish

  • 1 pound cod fillets

Breadcrumb Topping

  • 2 tablespoons olive oil
  • 2 tablespoons butter (salted or unsalted)
  • 2 cloves garlic (minced, grated, or pressed)
  • 2 teaspoons dried oregano (or use a combination of dried oregano and dried basil or Italian seasoning)
  • 1 tablespoon fresh oregano leaves (finely minced, plus extra for garnish)
  • 1 tablespoon lemon juice
  • ½ cup panko breadcrumbs (or plain unseasoned Italian breadcrumbs; panko preferred for crispiness)
  • ¼ cup finely grated Parmesan cheese

Seasoning and Optional Garnish

  • Salt and pepper (to taste)
  • Lemon slices (optional, for presentation)

Instructions

  1. Preheat the oven: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
  2. Make the breadcrumb mixture: In a medium skillet over medium heat, melt the butter and combine with olive oil, minced garlic, dried oregano, and fresh oregano. Cook for about 1-2 minutes until fragrant, making sure the garlic does not burn.
  3. Finish the breadcrumb topping: Stir in lemon juice and panko breadcrumbs, then remove the pan from heat. Mix in the grated Parmesan cheese. Taste the mixture carefully (it will be hot!) and add salt and pepper if needed, noting that salted butter may lessen the need for extra salt.
  4. Prepare the cod: Season both sides of the cod fillets lightly with salt and pepper. Place the fillets on the prepared baking sheet. Spread a rounded tablespoon of the breadcrumb mixture on top of each fillet, coating it evenly. Optionally, place a lemon slice on top of each piece of cod for garnish, but be aware this may affect breadcrumb crispiness underneath.
  5. Bake: Bake the cod at 400°F for 12-15 minutes, until the breadcrumbs are browned and the fish is fully cooked—flaky, firm to the touch, and opaque throughout. To ensure safety, the internal temperature should reach 145°F as recommended by USDA. If breadcrumbs brown too quickly, lower oven temperature to 375°F or 350°F to avoid burning before the fish is done.
  6. Serve: Serve the cod warm, garnished with fresh oregano leaves and lemon wedges. Spoon the buttery, garlicky, lemony pan juices over the cod and your accompanying side dish like pasta or rice for maximum flavor.

Notes

  • Use panko breadcrumbs for a crispier texture; regular Italian breadcrumbs will work but be less crunchy.
  • Fresh oregano enhances the flavor but dried oregano can be used for convenience.
  • Slicing the lemon and placing it on the fish is optional; it adds a pretty presentation but may reduce breadcrumb crispiness underneath.
  • Make sure not to overcook the cod to keep it moist and tender.
  • Butter can be salted or unsalted; if using salted butter, adjust salt in breadcrumbs accordingly.
  • Check fish doneness by firmness and flakiness or use a meat thermometer to confirm 145°F internal temperature.

Find it online: https://marthatasty.com/cod-oreganata-recipe/