Table of Contents
Ingredients
- 4 swordfish steaks (6 ounces each)
- 1 cup fresh breadcrumbs
- 2 cloves garlic, minced
- 2 tablespoons fresh oregano, chopped
- 2 tablespoons fresh parsley, chopped
- Zest of 1 lemon
- 3 tablespoons olive oil
- Salt and freshly ground black pepper to taste
Serving Size
This Swordfish Oreganata recipe serves 4 seafood enthusiasts.
Preparation Time
Prep Time: 15 minutes
Cook Time
Cook Time: 15 minutes
Total Time
Total Time: 30 minutes
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, combine fresh breadcrumbs, minced garlic, chopped fresh oregano, chopped fresh parsley, lemon zest, and 2 tablespoons of olive oil. Mix well until the breadcrumb mixture is evenly coated with herbs and olive oil.
- Season the swordfish steaks with salt and freshly ground black pepper to taste.
- Place the swordfish steaks on a baking sheet lined with parchment paper.
- Divide the breadcrumb mixture evenly and press it onto the top of each swordfish steak, creating a flavorful crust.
- Drizzle the remaining 1 tablespoon of olive oil over the breadcrumb topping.
- Bake in the preheated oven for about 15 minutes or until the swordfish is cooked through and the breadcrumb topping is golden and crispy.
- Serve your Swordfish Oreganata with a fresh lemon wedge on the side and savor the delicate flavors of the sea with every bite!
Story Behind the Recipe
Close your eyes and imagine yourself on the shores of the Mediterranean, where the aroma of freshly baked swordfish fills the air. That’s the inspiration behind our Swordfish Oreganata. It’s a celebration of the sea’s bounty, combining tender swordfish with aromatic oregano and zesty lemon. Create your own Mediterranean dining experience with this exquisite Swordfish Oreganata Recipe!
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Swordfish Oreganata Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Low Lactose
Description
This Swordfish Oreganata is a classic Italian-American dinner featuring tender swordfish steaks topped with a crisp and flavorful breadcrumb mixture, baked to golden perfection with a touch of lemon and oregano.
Ingredients
- 4 swordfish steaks (6–8 ounces each)
- 3 tablespoons olive oil
- 1 cup breadcrumbs (preferably panko)
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup grated Parmesan cheese
- Zest and juice of 1 lemon
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Preheat the oven to 400°F (200°C). Grease a baking dish large enough to hold the swordfish steaks in a single layer.
- Season the swordfish steaks with salt and pepper on both sides and arrange them in the baking dish.
- In a small skillet, heat 1 tablespoon of olive oil over medium heat. Add the breadcrumbs and toast until lightly golden, about 2-3 minutes.
- Remove the skillet from heat and stir in the garlic, oregano, red pepper flakes (if using), Parmesan cheese, and lemon zest. Mix well.
- Spoon the breadcrumb mixture evenly over the swordfish steaks, pressing gently to adhere. Drizzle the remaining 2 tablespoons of olive oil over the top.
- Bake for 12-15 minutes, or until the swordfish is opaque and flakes easily with a fork. For a crispier topping, broil on high for an additional 1-2 minutes, watching closely to prevent burning.
- Remove from the oven and drizzle with lemon juice. Garnish with fresh parsley, if desired. Serve hot.
Notes
- Serve with roasted vegetables, a simple salad, or steamed rice for a complete meal.
- Substitute swordfish with halibut or salmon if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
