Lemon Sole Oreganata
Lemon sole oreganata is an elegant dish of baked fish with bread crumbs and Parmesan cheese that's drizzled with a white wine pan sauce. Easy, healthy, and on the table in just 30 minutes.
Ingredients
- 3/4 cup fresh or dried bread crumbs
- 1 1/2 teaspoons dried oregano
- 1 teaspoon grated lemon zest, preferably organic
- 1/2 cup freshly grated Parmigiano-Reggiano
- 4 tablespoons olive oil
- Four (8-ounce) thin white fish fillets, such as sole, flounder, or tilapia
- 1 teaspoon kosher salt
- 2/3 cup dry white wine
- 1/4 cup flat-leaf parsley leaves, roughly chopped
- Lemon wedges, for serving
Instructions
- Preheat the oven to 450°F (230°C) and position a rack in the top third of the oven.
- In a medium bowl, whisk together the bread crumbs, oregano, lemon zest, Parmigiano-Reggiano, and 3 tablespoons oil until the mixture resembles wet sand.
- Brush the remaining 1 tablespoon oil over the bottom of a rimmed baking sheet. Place the fish in a single layer on the sheet and season with the salt. Sprinkle the bread crumb topping evenly over each fillet and pat gently to help it adhere. Pour the wine around the fish. Bake the fish until barely cooked through, 6 to 10 minutes, depending on the thickness of the fillets.
- Remove the baking sheet from the oven and heat the broiler to high. Slide the baking sheet back in the oven and broil until the bread crumbs are toasted and golden brown and the fish is cooked through, 1 to 2 minutes. Using a wide spatula, transfer the fillets to dinner plates, sprinkle with the parsley, and drizzle with any pan juices. Serve with a lemon wedge to squeeze over the top.
Nutrition
Serving: 1portion | Calories: 507kcal | Carbohydrates: 17g | Protein: 53g | Fat: 22g | Saturated Fat: 6g | Monounsaturated Fat: 13g | Cholesterol: 122mg | Sodium: 1052mg | Fiber: 1g | Sugar: 2g