As an entree, I generally base my serving portion size on, 8 to 10 ounces of filleted fish per person.

As an appetizer or, as part of a hot antipasto platter, I generally cut my entree sized portions into about 6 pieces; after cooking.

I use grouper and snapper fillets, about 1 inch thick. However, you can use whatever firm-fleshed, non-oily fish that is easily available to you.

My basic method of preparing fish is; a brief dip in a marinade, followed by a light salt, pepper and flour dusting. Then, into a pre-heated, oven-proof fry-pan, to lightly brown on one side. Turn fish and place pan into a pre-heated 400°F. degree oven to continue cooking. Depending on the fillet thickness, this could take an additional 5 to 10 minutes. Please do not over-cook the fish.

Now, onto the recipe!

Sufficient quantity to marinade 2 pounds of fish.

• 1/2 Tsp. Worcestershire [woosty] sauce.
• 1 Tbs. Dry white wine. [I use dry vermouth.]
• 1 Tbs. Olive oil. [The good stuff.]
• 1 Tsp. Lemon juice.
• 1 or 2 dashes tabasco sauce.

Sufficient quantity to top 2 pounds of fish.

• 1/2 Cup Coarse dry bread crumbs.
• 1 Tbs. Grated parmesan cheese.
• 1/2 Tsp. Dry oregano, crumbled.
• 1 Tsp. Fresh parsley,chopped.
• 1 Medium size garlic clove, minced.
• 1 Tbs. Olive oil.

Allow 8 to 10 ounces of filleted fish per serving.

Dump all marinade ingredients into a tight lidded container. [Small jar works great.] Shake well and refrigerate until ready to use.

Dump all ingredients into the work bowl of a food processor and combine well. Do not over process. The mixture should look slightly moist. Reserve.

NOTE: All of the above preparations can be made 2 days in advance, tightly covered and refrigerated.

• Check fish for any remaining bones. Remove, if found. Wash under cold water and pat dry with paper towels.



• Pour fish marinade into a cake pan or dish. Lay fillets in marinade and let stand about 2 minutes per side.



• Remove fillets from marinade and let drain a bit.



• Sprinkle fillets with salt, pepper and a light dusting of flour on both sides.

NOTE: Do not dust the fillets with flour until you are ready to cook them.

1. Pre-heat oven to 400°F.



2. Pre-heat broiler.



3. Place about 2 tablespoons olive oil in a large pre-heated to hot, oven-proof, fry-pan.



4. Just before pan begins to smoke, add fillets and cook on one side only, for about 1 minute, or until lightly browned. Turn fillets. Immediately place fry-pan in pre-heated, 400°F. oven.



5. Depending on the thickness of the fillets, it could take 5 to 10 minutes to complete the cooking process. After 5 minutes check for degree of doneness. Fillets should just begin to flake, when properly cooked.



6. When fillets have almost completely cooked, remove the fry-pan from the oven. Take care, the fry-pan will be very hot.



7. Leaving the fillets in their fry-pan, place some oreganata topping on each one, spread and gently pat in place. Sprinkle a little olive oil over the topping and place fry-pan under the pre-heated broiler. Watch closely. Do not permit the topping to burn, just brown lightly. When browned, immediately remove [Take care, it's hot.] from the broiler and serve at once.