Oreganta, what a strange little word. And let me tell you, it was not easy trying to find what exactly that word meant either. I looked everywhere I knew where to look for an actual definition. Finally, after chatting with my pal Stephen over at The Obsessive Chef about the word, he sends me an email with this: "A classic Italian antipasti, the oreganata topping consists of breadcrumbs, garlic, and lots of fresh oregano. It's a savory and scrumptious way to enjoy clams on the half shell." (Thanks Stephen!!) The topping.. that's what I thought it was about, but believe me, this was not an easy answer to come up with!
So, now I know a little more about the dish and feel a lot better about sharing it with you too! The fish was fantastic! It's very light and fresh tasting....and don't forget healthy!! I didn't get the greatest pictures of it...if you want to see what looks like when you take a your camera takes a great picture of it, check out Aggie's Kitchen, her picture does it much better justice.
Ingredients:4 tilapia or other white fish fillets
2 Tablespoons olive oil
3/4 cup panko breadcrumbs (you can use regular breadcrumbs)
1/4 cup chopped parsley, loosely packed
3 Tablespoons lemon juice
2 garlic cloves, minced
1/4 teaspoon salt
1 teaspoon dried oregano (I did not have fresh..but please, use it if you have it)
Preheat oven to 400 degrees F. Spray a baking dish with non-stick cooking spray.
Combine all the ingredients except the fish in a bowl. Place the fish in the baking dish and press an equal amount of the bread crumb mixture on top of each fillet.
Bake for 12-15 minutes or until the fish flakes easily with a fork. Enjoy!
(By the way... I don't know where I actually found the original recipe that I have adapted here...so I'm sorry to whoever I took it from about 2 years ago, I wrote down the ingredients, I just didn't write down the source...my bad!)