If you prefer to not use wine, just add a little bit more lemon juice. White Wine - An un-oaked, dry white wine like Pinto Grigio or Sauvignon Blanc is recommended.Olive Oil - Use good quality extra virgin olive oil for best results.Parmesan Cheese - Good quality parmesan, such as Grana Padano or Parmigiano Reggiano, has a more complex flavor and makes a difference.Be sure to use Mediterranean oregano, not the Mexican variety, that's grown in Sicily or Greece if you can find it. I prefer using fresh oregano, but dried works just as well. It has a distinct pungent flavor that pairs beautifully with seafood, but if you aren't a fan of oregano, you can leave it out or substitute another herb, like fresh parsley or basil. Oregano - Given its name, there's no surprise that oregano is a key ingredient.You can also substitute gluten free breadcrumbs if that's your preference. Panko Breadcrumbs - Panko breadcrumbs are lighter than regular breadcrumbs, so they result in a crispier coating and are my preference for oreganata.If you can't find flounder, you can substitute another flaky white fish like dover sole. Look for fresh flounder fillets at your local seafood market or fishmonger. Flounder - This recipe calls for flounder, also called fluke, which is a delicate, white flaky fish with a mild flavor.If the thought of cooking seafood intimidates you, give this simple fish oreganata recipe a try. It's easy enough for busy weeknights, but sophisticated enough for entertaining - and is a great dish to serve at the Feast of Seven Fishes on Christmas Eve. This classic flounder recipe is an easy fish dinner that uses basic pantry ingredients, has an addictive crunchy topping and gets baked to succulent, juicy perfection in less than 15 minutes. It works especially well with a delicate, mild white fish like flounder (also called fluke) or sole, which pairs beautifully with the herby, lemony breadcrumbs for a perfect combination of flavors. It's a really simple, traditional Italian preparation that can applied to a variety of dishes, like shrimp or clams oreganata. My go-to way to prepare flounder has always been the classic French Meunière, but oreganata style is quickly becoming my new favorite way of cooking fish. Shout out to Jonny and Timmy for supplying the expertly filleted flounder for this recipe! One of the best parts about living on the coast is having a bunch of fishermen friends who are kind enough share their catch of the day.
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