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Baked Flounder Oreganata

Baked Flounder Oreganata with Bell Pepper and Feta Orzo

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Recipe Details

Story

Chef Giuseppe has enjoyed many plates of seafood oreganata, or fish baked with a crispy breadcrumb topping, with his Italian family over the years. This version ranks among his favorite (and that’s saying a lot!). Here, he tops tender flounder fillets with oregano- and garlic-infused breadcrumbs and bakes until golden. The warm bell pepper and feta orzo adds a taste of the Mediterranean with tomatoes, olives, and lemon. Simple, easy, and so summery, this is the warm-weather dinner we’ve been waiting for.  

Tags

    Quick facts

    Serving size
    2servings
    Prep & cook time
    minutes
    Cooking Skill
    easy
    By Chef Giuseppe

    By Chef Giuseppe

    Nutritional info

    • Calories 620
    • Protein 30g
    • Total Carb 69g
    • Total Fat 27g

    Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

    Ingredients & Equipment

    What we send

    • yellow bell pepper
      1
      yellow bell pepper
    • grape tomatoes
      1/2 pint
      grape tomatoes
    • dill
      1/4 ounce
      dill
    • Kalamata olives
      1 packet
      Kalamata olives
    • lemon
      1
      lemon
    • garlic
      2 cloves
      garlic
    • panko breadcrumbs
      1/2 cup
      panko breadcrumbs
    • dried oregano
      3/4 teaspoon
      dried oregano
    • orzo
      1/2 cup
      orzo
    • flounder
      10 ounces
      flounder
    • feta cheese
      1 ounce
      feta cheese
    • unsalted butter
      2 packets
      unsalted butter

    What You’ll Need

    • olive oil
    • kosher salt
    • black pepper
    • 8" medium pot
    • baking sheet
    • aluminum foil

    Cooking Steps

    1. Prepare ingredients

      Prepare ingredients

      Preheat oven to 450°F. Bring a medium pot of water to a boil over high heat. Rinse all produce. Halve bell pepper lengthwise, discarding seeds and stem; cut into ¼-inch pieces. Halve tomatoes. Roughly chop dill leaves, discarding stems. Roughly chop olives. Halve lemon and set aside 1 half for Step 5; cut remainder into wedges for serving. Mince garlic.

    2. Make oreganata topping

      Make oreganata topping

      In a small bowl, stir together breadcrumbs, oregano, half of garlic, 1 tablespoon olive oil, ¼ teaspoon salt, and black pepper as desired until well combined. Set oreganata topping aside until Step 4. 

    3. Cook orzo

      Cook orzo

      Season boiling water generously with salt. Stir in orzo and cook until al dente, about 12 minutes. Reserve ½ cup pasta cooking water, then drain and return to pot, off heat.

    4. Bake flounder

      Bake flounder

      While orzo cooks, line a baking sheet with foil and lightly coat with olive oil. Pat flounder dry with paper towel, then add to baking sheet, spacing apart. Season all over with ¼ teaspoon salt and black pepper as desired. Spoon oreganata topping over flounder, pressing to adhere, then bake until top is golden and fish is cooked through, 10-12 minutes.

    5. Finish orzo

      Finish orzo

      While fish bakes, add feta, butter, bell pepper, tomatoes, olives, juice of ½ lemon, remaining garlic, ¼ teaspoon salt, and black pepper as desired to pot with orzo, still off heat, and stir to combine. Stir in 2 tablespoons pasta cooking water until combined and creamy, adding more water, 1 tablespoon at a time, as needed. Set aside until ready to serve.

    6. Plate flounder oreganata

      Plate flounder oreganata

      Divide bell pepper and feta orzo between serving plates. Top with flounder oreganata and garnish with dill. Serve with lemon wedges for squeezing over. Dig in! 

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