51 fish oregano recipes

Bluefish fillets sealed in parchment with fresh orange segments, oregano flowers, red onion, and Italian parsley. Baked until the fish is flaky and fragrant. A simple, elegant Italian-inspired dinner.

Baked in a flavorful white wine and cilantro sauce, tons flavor is packed into fish during the baking, and it comes out juicy, tender and falls apart.

Broiled scampi marinated in olive oil, white wine, lemon juice, and fish stock with fresh basil and oregano. Butterflied prawns cooked golden in 10 minutes flat.

Fish fillets marinated overnight in garlicky olive oil with rosemary, oregano, and parsley. A Mediterranean technique that works for any grilled, broiled, or baked fish.

Sudado, a Latin American fish saute simmered in a garlicky tomato sauce with thyme, oregano, and bay leaves. A one-skillet dish ready in 30 minutes.

A simple and scrumptious dish made with tender fish fillets, jalapeno peppers and green olives.

Littleneck clams steamed open in a quick garlic, crushed tomato, and fish stock sauce with oregano and fresh parsley. A Neapolitan classic that takes just 25 minutes from stovetop to table.

One-skillet Mediterranean tuna simmered in a white wine and tomato sauce with artichoke hearts, oregano, and olive paste for a bright, briny weeknight dinner.

Huachinango: grilled red snapper marinated overnight in achiote (annatto) paste with garlic, orange juice, and oregano. The Yucatecan fish classic with deep red color and citrus-spice depth.

Whole baked snapper roasted with white wine, olives, jalapenos, tomato sauce, and fresh fennel. A Mediterranean-meets-Latin one-pan main that lets a beautiful fish be the star.

Classic French red wine sauce for salmon made with fish stock, mirepoix, shallots, and multiple reductions. This elegant sauce from a master chef requires precision and patience.

Sea bass Veracruzana: Mexican Gulf-style seared bass finished in a bright broth of tomato, jalapeño, green olives, lime, and oregano. A 40-minute coastal classic served in soup plates.

A scrumptious and savory dish made with fish fillets and a bit of Hungarian paprika and cayenne pepper.

Fish en escabeche: poached white fish marinated for two days in citrus, olive oil, jalapeños, and olives, then tossed with fresh tomato and avocado. A vibrant Mexican ceviche-adjacent appetizer served on crackers or tortilla chips.

Pescado borracho: whole red snapper baked in a smoky ancho chile and red wine sauce with olives, capers, and fresh tomatoes. This Veracruz-style Mexican fish dish is bold, briny, and unforgettable.

A vibrant Italian dish featuring tender tuna marinated in a zesty red wine vinegar and olive oil mixture, paired with a savory scallion and Romano cheese omelet (frocia). Perfect for a light, flavorful meal with a touch of spice and freshness.