Tilapia Oreganata

Tilapia Oreganata


  • 4 (6 ounce) tilapia fillets
  • Extra-virgin olive oil
  • ¾ cup fine, dried bread crumbs such as panko flakes
  • 1 garlic clove, minced
  • 1 tsp. dried oregano
  • 1 tsp. chopped fresh mint
  • 1 tsp. chopped fresh parsley
  • 2 tbsp. grated pecorino cheese
  • Kosher salt and freshly ground black pepper
  • ¼ Fresh herb leaves, such as mint and parsley, for garnish
  • Lemon wedges


  • Slick each fillet with a thin coat of olive oil and set on a baking sheet. Combine the panko, garlic, oregano, mint, parsley, pecorino, and salt and pepper in a small bowl.
  • Preheat the oven to 350°.
  • Dredge the fish in the mixture, covering each from end to end.
  • Bake for 10 minutes and remove from the oven.
  • Preheat the boiler with the oven rack 5” from the heat source.
  • Drizzle 3 tbsp. of the olive oil over the fillets and broil until the crumbs are brown 30 seconds. To 1 minute.
  • Arrange 2 fillets on each plate and garnish with the mint, and parsley and lemon wedges.



Donatella Arpaia

Donatella Arpaia is a chef, restaurateur, entrepreneur, and mother. She has built an empire of successful restaurants drawing on the skills, passion, methods, and love for food she learned from her family.