Baked Fish Fillets with Breadcrumbs  


(“Filetto al Forno con Pangrattato- Pisci Ammuddicatu”) 


A simple and fast way to cook fish fillets is to bake or to broil them covered with herbed breadcrumbs. 

Herbed breadcrumbs simply made with olive oil, garlic, parsley and a pinch of oregano or with any other herbs you prefer. 


Buy freshly made fish fillets: they should have a pleasant smell, not a fishy odor, and the flesh should be firm to your touch.
This preparation should not take more than 25 minutes, including cooking. 


 Serves 4 to 5 



· 2 lbs. fish fillets, wash, pat dry and cut into pieces 

· 1 cup dry breadcrumbs 

· ½ cup of olive oil 

· juice of 1 lemon 

· 3 cloves of minced garlic 

· ¼ cup of Italian parsley, finely chopped 

· pinch of oregano 

· pinch of hot red pepper flakes (Optional) 

· Salt and pepper to taste 

· Lemon wedges and parsley sprigs for garnish 



Preheat oven at 425 degrees; use 2 tablespoons of oil to grease a baking pan or dish capable to contain all the fish in one layer. In a bowl combine the breadcrumbs, remaining olive oil, lemon juice, minced garlic, parsley, oregano and the optional hot red pepper flakes. Add salt and pepper to taste and set aside.
 Arrange the fillets on the pan, skin side down. 
Sprinkle with salt and pepper, spoon the herbed breadcrumbs on top and press with your hands to make it attach on to the fillets.  

Bake at 425 degrees or broil at 450 degrees for 10 to 15 minutes or until breadcrumbs are golden brown.  

Transfer to a serving dish and garnish with lemon wedges and parsley sprigs.