Flounder Oreganata

flounder Oreganata

If you have been hesitant about cooking fish, you can’t go wrong preparing crunchy breadcrumb and herb topped Flounder Oreganata. This Italian American favorite is quick and easy to prepare. Mix up the breadcrumb topping, place on the fish and bake until golden brown…as simple as that. The Oreganata crumb topping is also delicious on other seafood such as shrimp and clams.


Flounder Oreganata
Flounder Oreganata Served With Potato Salad And Succotash

Flounder or other seafood prepared “Oreganata style”, is an Italian American dish that has a crisp savory breadcrumb topping, seasoned with garlic and herbs. The crunchy topping gives great texture and taste to the seafood you are using, complementing its mild flavor without overpowering its fresh flavor. The seafood is cooked with a little butter, olive oil, white wine and lemon juice that insures the seafood remains moist. Baked until golden brown and delicious, I believe that you will enjoy this simple way of preparing fish, give it a try.

Flounder Oreganata

Serves two.

Preheat the oven to 375 degrees.

Amounts needed to prepare the breadcrumb topping will vary depending on the size of the fish you are using so adjust the recipe accordingly. I suggest about an 6 oz. filet per person of white fish such as flounder, sole, snapper, mahi mahi or tilapia.

  • 3/4 lb. flounder filets

  • 3 – 4 Tbsp. olive oil

  • 1/4 c. white wine

  • juice of 1/2 lemon

  • salt and pepper to taste

  • 1/4 tsp. more or less, garlic powder

  • 1/4 tsp. more or less, onion powder

  • 1/2 tsp., more or less, dried oregano

  • 1/2 c. Panko or Italian breadcrumbs

  • 4 tsp. butter


We have a local fish market that sells an assortment of fresh fish filets that have been caught just hours earlier, packaged in individual portions and kept in a row of large white coolers filled with crushed ice. My personal favorites that I look for at the market are the thinner, mild white fish such as flounder, sole and yellowtail snapper while my husband enjoys thicker fish such as grouper, hog fish and sea bass. For this Oreganata style recipe, you can’t go wrong with any white flaky fish.

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62 thoughts on “Flounder Oreganata

    1. Thank you Dorothy, I appreciate your nice comment. People really do have their preferences…especially when it comes to seasoning food. I feel recipes are more like suggestions rather than rules.

  1. Karen, This looks delicious! I usually dredge the fish directly in the breadcrumb/seasoning mix, but with your method it seems would be easier to control the depth of the topping. I often serve this with a rice/lentil side and creamed spinach. Now I want flounder, but we are having some trouble getting a variety of fish right now, so we just take whatever is being offered when we make our dash into the market. I hope I find flounder this week! Linda

    1. Hi Linda, It is so nice when you stop by for a visit…I miss your blog. Thank you for your nice compliment about the flounder Oreganata. The sides you serve would be perfect with the fish.

  2. Sounds fabulous Karen. Might try this in the air fryer we just got – Pete has been wanting one forever – I’ve never been keen but will work on a few recipes in the coming weeks, with your recipe at the top of the list.
    Have a glorious and happy week.
    🙂 Mandy xo

    1. Hi Mandy, I don’t have an air fryer but many people do and love them. I appreciate your nice compliment and I’d love to know how the fish turns out if you do give it a try.

  3. I haven’t made anything Oreganata-style in a very long time. It’s a great way to cook most kinds of seafood, and baked chicken, too (have to be careful not to burn the breadcrumbs with chicken). Super recipe. I’m also liking that corn dish you’re serving as a side — I make something quite similar sometimes. 🙂 Good post — thanks.

    1. I’m glad you enjoyed the post John and I’m like you that sometimes there is a dish we really enjoy but it somehow slips of the radar. I’ve had several comments about the succotash so I’ll probably share the recipe before summer ends. Thank you for your nice compliments.

  4. Maybe when I’m home I can find some good fish, if I dare hit the market. This one sounds really delicious. I’m not a great fish chef so thanks for the good recipe and the words of confidence!

    1. Hi Sylvia, thank you for your compliment. You really sound try some of Florida’s fresh fish that is available. There is such a good variety that is available here. I’m glad you like the recipe and hope you give it a try.

  5. YUM, I love this and do a similar thing with Steelhead Trout and Dill. I want to try this with Mahi and I have a bounty of fresh oregano right now. Have you seen the huge Flounder caught in the Indian River?

    1. Hi Amelia, it is great with mahi mahi. We used to live in Key Largo and many a weekend we would take our boat out catch mahi mahi. We would cook it for a large group of our friends as it is easy and everyone loves it. Enjoy!

  6. That looks good! We have a lot of fish in our freezer because the boats are still going out but they don’t have the volume of sales when they return. As long as restaurants remain closed or are experiencing decreased sales, we are the beneficiaries of great fish and great prices. But, I’d be willing to give it all up if that meant we could return to how it was before: healthy restaurants, healthy employment, and healthy people. In the meantime, I just may try your recipe!

    1. Hi Janis, I know exactly what you mean. I do hope you enjoy some of your fish Oreganata style if you get the chance to make it. Thank you for your nice compliment.

    1. Hi Pam, Flounder is one of my favorite fish as well. I’m glad you like the recipe for preparing it Oreganata style…thank you.

  7. Hello Karen, your fish dinner looks amazing. There is not a lot of fish choices here. I hope you are remaining safe during this difficult time. I also noticed your very first photo on the homepage (thumbnail) is fuzzy. I had the same problem. The fix is to edit the first photo in html mode and choose the second version of it. After .jpg add imgmax=650. Change the number to the size of your photo. It will make that first photo clear.

    1. Hi Linda, I don’t know if you will receive this comment but I certainly hope so. I’m still unable to leave a comment on your blog. Thanks not only for your nice compliment and wish but also for letting me know about the problem with the photo. This is a new theme and all the kinks have not been worked out as yet.

  8. I had a friend on Prince Edward Island who baked her hake this way – you really cannot go wrong! Hope you are well – our two states keep vying for the prize but I refuse to give in!

    1. Hi David, Yes we are good as I hope you two are. This virus has certainly changed our lives. I’m sure the hake was delicious prepared Oreganata style.

  9. What a great plate of food ! I eat fish and seafood as often as I can access it here, somewhat away from the sea. Have prepared it in a somewhat similar way without knowing the American-Italian name given to it. My usual ways of cooking fish are steaming with Chinese aromatics and indoor grilling so popular in Australia, but I do like baked recipes ! Healthy ! Tasty ! And your sides look very moreish . . .

    1. Hi Eha, I know that living away from the water can make it a challenge to get fresh fish as often as you would like. With your cold weather, baking fish prepared this way might be good. Thank you as always for your nice compliment.

    1. Thank you Jenna for the nice compliment. Absolutely the Oreganata style crumbs are great on so many things besides fish, I’m glad you like the recipe.

    1. Hi Tandy, we really are lucky to have a good source for fresh fish. We are only five minutes away from the ocean. Thank you, I’m glad you like the recipe.

  10. I absolutely love flounder, but I rarely ever cook it at home. We have a new fishmonger in town, so I’ll have to see if they source flounder there. Either way, I love a good white fish! I’m not familiar with the Oreganata style, but it sounds delicious!

  11. Nice one Karen. We also eat tons of fresh seafood and our Rödspätta (like a flounder) is plentiful these days. Our mobile fishmonger is here each Thursday, so now I know what I’m preparing for Thursday night dinner. Have you ever tried your Oreganata style with salmon?

    1. Hi Ron, I can just imagine the nice variety of fish you must be able to get. I’ve not perpared salmon Oreganata style but I do think it would be good. If you try preparing it that way, let me know what you think as I’ve only done it with white fish of some kind.

  12. Hi Karen, flounder is one of my all-time seafood mains! I’ve never tried it prepared this way, but I already know we will love this! Thank you so much for sharing the recipe!! Your blog is looking great!! 🙂

    1. Thank you for your kind words Marcelle, I’m happy that you like the new look of my blog. If you love flounder, you will love it prepared Oreganata style.

  13. Is it wrong that I’m imagining tofu with this same treatment? Tofu: the other white “fish,” right? Ha! I think it would be hard to go too far wrong with those flavors, no matter the protein.

    1. Hi Hannah, How could it ever be wrong to imagine creating a dish that suits you. I’m always happy to hear that you can envision making one of my recipes and thank you for letting me know that you think it will work.

  14. This looks lovely, Karen. I use a lot of fish during the summer, much lighter than meat, and I love oregano as well. Have been using it with grilled veggies that also go well with fish.

    1. Thank you Amalia, It sounds like the flounder Oreganata is the perfect dish for you to try and I appreciate your nice compliment.

  15. Who doesn’t love a good crunchy topping on most anything? I bet even kids or any otherwise picky eaters would go crazy for this because of the crunch factor.

  16. Definitely yummy. ❤️ That nice crusty crust looks so delightful. I’m so glad you are using lemon. When I put lemon on fish or hot breaded veal ~ the smell is out of this world. Great recipe! ❤️ 🙂

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