Baked Halibut & Sea Bass Oreganata are white flaky fish coated with a mixture of bread crumbs, dry herbs, and Parmesan cheese, baked for a few 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 flavors 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 prepared the appetizer and salad.
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.
This recipe is an adaption and different from our Baked Flounder Filet Oreganata and our Bake or Roast Branzino with Lemon, but equally delicious.
For this recipe:
Mom’s simple bread crumb recipe is used: 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.
Parmesan cheese is what gives a lot of flavors to the bread crumb mixture, and to the fish!
Both halibut and 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 lemon sauce is made on the stove-top and in minutes. It is a blend of melted butter with fresh garlic, fresh thyme, and lemon juice. Simple and very easy!
Then spoon this delicious sauce over the fish steaks and finish them off with an extra squeeze of lemon juice on top.
Next, garnish with some fresh chopped parsley, and serve with extra lemon wedges nearby.
The aromatic garlic and thyme-infused in the butter-lemon sauce are what gives 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. The more lemon juice, the better the flavors come alive!
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 leftover 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, and one I absolutely love! I think your family, friends, and EVEN the kids will enjoy this seafood dish too!
Give it a try!
HERE’s a GREAT TIP!
Want more flavor in your bread crumbs mixture? Always add in both, some grated Parmesan cheese and even Pecorino Romano cheese along with some of your favorite herbs to give your food a more delicious flavor!
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For the FISH:
- 1 pound 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 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 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 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 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 over bake 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.
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Thanks for stopping by!
xo Anna and Liz