Baked Halibut & Sea Bass Oreganata
Baked Halibut & Sea Bass Oreganata are white flaky fish coated with a mixture of bread crumbs, dry herbs, and parmesan cheese and baked in the oven or in the Air-Fryer. Then topped with a buttery-garlic and lemon sauce to create a moist and delicious fish that has the melt-in-your-mouth quality!
Baked Halibut & Sea Bass…
This a simple and easy recipe for baking for both types of fish.
The result is exquisite! A seafood dish that is loaded with a lot of flavors and is ready in no time, makes a huge impression!
The fish tastes so good, you’ll want to keep this recipe forever!
This recipe is similar to our Baked Flounder Filet Oreganata and our Bake or Roast Branzino with Lemon, and equally delicious. Be sure to check those recipes out.
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.
For the main course, I decided to use a simple recipe for our baked fish oreganata. I knew baking the fish would be easier and free up my time to get something else done.
How to Make our Baked Halibut & Sea Bass Oreganata…
- Both fishes are coated with Mom’s simple bread crumb recipe: which consists of a mixture of plain bread crumbs, grated Parmesan cheese, and some dry herbs.
- Then the fish are baked with some olive oil drizzled over them to keep them moist.
- The buttery-garlic lemon sauce is made on the stovetop in minutes. It is a blend of melted butter with fresh garlic, fresh thyme, and lemon juice. It is simple and very easy!
Both Halibut and Sea Bass are white, flaky, and mild fish.
The key element to their exquisite flavors?
- The parmesan cheese is what gives a lot of flavors to the breadcrumb mixture, and to the fish!
- Plus, Is the buttery-garlic lemon sauce! (it’s the best!)
Options for sides to serve with baked fish…
- Swiss Chard Steamed with Tomatoes
- Best Creamy Mashed Potatoes
- Sauteed Spinach with Tomatoes
- Easy Artichoke Gratin
- Broccoli Rabe Steamed and Sauteed
- Asparagus Au Gratin – Lightened!
- Angel Hair Pasta with Lemon Sauce
Tips Before Serving…
- Just before you serve, the lemon sauce is spooned over the fish steaks and an extra squeeze of fresh lemon juice is over them to finish them off. YUM!
- It not only gives a juicy and fabulous refreshing flavor to the fish but also keeps them moist and flaky every time.
- And the final touch? … garnish with some fresh chopped parsley, and serve with extra lemon wedges on the side.
This recipe for seafood always makes a lovely presentation.
The aromatic garlic and thyme infused in the butter-lemon sauce are what give this seafood dish its sensational flavors!
Buttery and zesty-lemony tasting. I think you are going to love this recipe!
Best of all, you can easily adjust the amount of sauce you desire by adding more or less butter and lemon juice to it.
So easy – you can’t mess this one up.
The best part? Dinner was ready in less than 30 minutes!
Baked Halibut & Sea Bass Oreganata turned out FANTASTIC!
Luckily, I had two pieces left over that night and I was able to take these photos the next morning!
This recipe for baked halibut & sea bass oreganata is great for entertaining. Seafood lovers will absolutely love this recipe!
I think your family, friends, and EVEN the kids will enjoy this seafood dish too!
Give it a try!
… Thanks for Pinning!
For more tasty seafood recipes, try these!
- Baked Flounder Oreganata- Lightened!
- Easy Baked Swordfish
- Pan-Seared Mahi Mahi
- Roasted Red Snapper – Italian Style!
- Bake or Roast Branzino with Lemon
- Easy Baked Salmon with Marinade
- Little Neck Clams with Wine & Garlic Broth
- Quick Mussels -Fra Diavolo
Yield: 3 to 4 servings
Baked Halibut & Sea Bass Oreganata
Baked Halibut and Sea Bass Oreganata ~ with a Buttery-Garlic and Lemon Sauce turn out moist and delicious with a melt-in-your-mouth quality like no other. And it makes a huge impression!
Prep Time 6 minutes
Cook Time 12 minutes
Total Time 18 minutes
For the FISH:
- 1 pound (16-ounces) of Sea Bass or Halibut (about 2-inches thick) - cut into thirds or quarters
- salt and pepper, to season the fish
- 3/4 cup plain bread crumbs
- 1/2 cup grated Parmesan cheese
- 1/8 tsp. garlic powder
- 1/4 tsp. dried herbes de provence
- 1/8 tsp. dried oregano
- 2 eggs- lightly beaten
- extra virgin olive oil
- lemon wedges, for serving
Butter, Garlic, and Lemon Sauce:
- 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 the oven to 475 degrees F (190 C). Lightly drizzle a baking dish with olive oil, or with EVOO cooking spray and set aside.
- Season each piece of 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 herbs de Provence. In a second pan or small bowl, lightly beaten 1 egg. Place both bowls or pans side by side.
- Take each piece of Sea Bass and dip it into the egg, covering all sides, and then into the bread crumb mixture and coat all sides. Place coated fish into the prepared baking dish with the 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 fish.
- Bake in the oven for 12 to 15 minutes. Fish should be firm and fully cooked when touched by a fork, it should not wiggle.
- Remove from the 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 a garnish and serve with some lemon wedges on the side.
Make the Butter, Garlic, and Lemon Sauce:
- In a small skillet, melt butter with garlic and fresh thyme. Simmer for about 1 to 2 minutes on low heat. Add the juice of 1 lemon and turn off the heat.
- When halibut and sea bass are done. Pour the butter-garlic lemon sauce over each fish and serve.
Be careful not to overbake the Sea Bass, or it will come out too dry. Depending on how thick the fish is, and each piece is, baking time varies, usually between 12 and 15 minutes for thicker pieces, and 6 to 8 minutes for thinner pieces.
Yield:3 to 4 servings
Serving Size:1 serving ( 4-ounces)
Amount Per Serving: Calories: 351Total Fat: 16.2gCarbohydrates: 15.9gFiber: .9gSugar: 1gProtein: 20.1g
So super delicious!! I’ve made this a few times now and my husband and 12 yr old son love it!!!!!! Thank you 😊
Thank you so much Anneliese! Welcome to our recipe blog! It’s so nice to meet you. So glad you enjoyed our recipe and hope you ll try a few more.
This was amazing! I followed the recipe to the t and it was perfect, I used Chilean Sea Bass this time. I’d try halibut next and any other thicker fish. Thank you for a great recipe, I’m sharing it.
That’s awesome Michelle! Thanks so much, we are so grateful you tried our recipe and took the time to leave a sweet comment. And thanks for SHARING!! You are the BEST! Have a great week! 🙂
We love Halibut, but it is expensive on the East Coast. So we better have a Great recipe and this one was AMAZING! There will be more Halibut be eaten at our house! Thanks for a wonderful dinner!
Aw! Thank you so much Doreen for taking the time and leaving us a comment. It means a lot to us when everyone has a great outcome with our recipes. We hope to inspire everyone to try this recipe. Thanks again! 🙂 Have a great holiday weekend!
One of our favorite ways to cook fish at home. Here in Florida we usually use Mahi-Mahi, Grouper or snapper. Looks delicious.
thank you Karen!!
I’m always reminding myself to add more fish and shellfish onto the menu. This looks amazing…I think my 12 year old would love that crust.
HI Cali! Hey we love to fry fish too, but we make it a habit to bake or roast more these days. Have a great weekend and thanks for stopping by!
We try to have a fish dish once a week. This looks like it would be perfect. We like white fish (and salmon) and I like that it is baked and not fried.