Baked Halibut & Sea Bass Oreganata ~ are white flaky fish coated with a mixture of bread crumbs, dry herbs and Parmesan cheese, baked in less than 15 minutes, and topped with a buttery-garlic and lemon sauce to create a moist and delicious fish that has the melt-in-your-mouth quality! A simple and easy recipe for both types of fish that gets a lot of flavor, is ready in no time and makes a huge impression! The fish tastes so good, you’ll want to keep this recipe forever!
A few weeks ago we had friends over for dinner. They brought over some fresh halibut and sea bass for the main course and for me to cook, while my husband and I also prepared an appetizer and the salad.
For the main course, I decided to use a simple recipe for baked fish oreganata. I knew baking the fish would be easier and free up my time to get something else done.
I remembered my mom’s simple bread crumb recipe, a mixture of plain bread crumbs, grated Parmesan cheese and some dry herbs. Then she would always bake the fish with some olive oil drizzled over it to keep it moist.
The Parmesan cheese gives a lot of flavor in the bread crumb mixture, and to the fish! A genius idea.
Both, halibut and the sea bass are white, boneless and mild fishes. The key element to this recipe is the buttery-garlic lemon sauce that helps keep the fish moist and flaky every time.
The buttery-garlic sauce is easily made on stove-top and in minutes! Only need to melt some butter with fresh garlic, fresh thyme and lemon juice. That’s it!
When fish steaks are ready, spoon the sauce over the fish steaks and finish them off with an extra squeeze of lemon juice on top and garnish with some fresh chopped parsley, extra lemon wedges and serve!
The aromatic garlic and thyme infused in the butter-lemon sauce gives the seafood dish the buttery flavors and moist taste. It takes their delicate texture and flavors over the top!
Best of all, you can easily adjust the amount of sauce you desire by adding more or less butter and lemon juice to it. Very easy! You can’t mess it up.
Dinner was a total success and everyone enjoyed the fish. The best part? I made dinner in less than 30 minutes.
Baked Halibut & Sea Bass Oreganata turned out FANTASTIC! Besides, this could be the perfect alternative for those who don’t like salmon.
Luckily, I had two pieces leftover that night and I was able to take these photos the next morning!
This is a great recipe for entertaining seafood lovers, and one I absolutely love! I know your family, friends and EVEN the kids will enjoy this one too!
HERE’s a TIP: Want more flavor in your bread crumbs mixture? Always add in some grated Parmesan cheese and even Pecorino Romano cheese along with some of your favorite herbs to give your food more delicious flavor!
- 1 pound Sea Bass or Halibut (about 2-inches thick) - cut into thirds or quarters
- salt and pepper, to season the fish
- ¾ cup plain bread crumbs
- ½ cup grated Parmesan cheese
- ⅛ tsp. garlic powder
- ¼ tsp. dried herbes de provence
- ⅛ tsp. dried oregano
- 2 eggs- lightly beaten
- extra virgin olive oil
- lemon wedges, for serving
- 4 Tbsp. butter (1/2 stick)
- 2 garlic cloves- thinly sliced
- 2 sprigs of fresh thyme
- juice of 1 large lemon
- chopped fresh parsley, as garnish
- Preheat oven to 475 degrees. Lightly drizzle a baking dish with olive oil, or with EVOO cooking spray and set aside.
- Season each piece of the Halibut and Sea Bass with salt and pepper on all sides.
- In a breading pan, mix together bread crumbs, Parmesan cheese, garlic powder, oregano and herbes de provence. In a second pan or small bowl, lightly beaten 1 egg. Place the pans side by side.
- Take each piece of Sea Bass and dip into the egg, covering all sides and then into the bread crumb mixture and coat all sides. Place coated fish steak into the prepared baking dish with skin side on the bottom.
- Repeat until all the pieces of fish are completely coated in bread crumbs. Lightly drizzle some olive oil on top of each.
- Bake in oven for 12 to 15 minutes. Fish should be done when touched by a fork, it should not wiggle. Remove from oven and transfer to a serving platter. Spoon on top of each fish with the Butter, Garlic and Lemon Sauce. Sprinkle with some chopped parsley as garnish and serve with some lemon wedges on the side.
- In a small skillet, melt butter and add the garlic and fresh thyme. Simmer for about 1 to 2 minutes on low heat.
- Turn off heat and add the juice of 1 lemon. When halibut and sea bass are done. Spoon the sauce over each fish and serve.
More Seafood Recipes from 2SR Archives:
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