Breadcrumb Coating:

2 cups Japanese breadcrumbs (panko)

1/4 cup grated Parmigiano-Reggiano cheese

2 tablespoons chopped fresh oregano leaves

1 tablespoon kosher salt

1 teaspoon coarse-ground black pepper

1/2 cup extra-virgin olive oil

Barramundi Oreganato:

1/4 cup vegetable oil

4 garlic cloves, crushed

1/4 cup flour

4 (8-ounce) barramundi fillets with skin on

Salt and fresh-ground black pepper, to taste

1 tablespoon chopped fresh oregano leaves

1/2 cup white wine

1/2 cup fish stock or chicken broth

Juice of 2 lemons

1/4 chopped flat-leaf parsley

1/4 cup sliced rehydrated dry-packed sun-dried tomatoes

1 (14-ounce) can artichoke hearts, drained and halved



To make coating: Combine all ingredients and mix well; set aside.

To make fish: Preheat oven to 400 degrees. In a nonreactive ovenproof skillet over medum-high heat, heat the oil. Add the garlic. Meanwhile, place the flour in a plate and use it to lightly dust the fish. Add fish to the skillet and brown on both sides. Sprinkle with salt and pepper plus chopped oregano. Pour white wine, stock or broth and lemon juice over fish. Sprinkle with parsley. Add sun-dried tomatoes and artichokes to pan. Pack a portion of breadcrumb mixture atop each fish fillet until they are covered.

Place pan in oven 5 to 8 minutes until fish is cooked through. Careful because the pan handle will be hot, remove fish to serving plates. Top with sauce, tomatoes and artichokes from pan. Makes 4 servings.

Per serving: 618 calories, 50 percent calories from fat, 52 grams protein, 24 grams carbohydrates, 2 grams total fiber, 35 grams total fat, 5 grams saturated fat, 102 milligrams cholesterol, 1,323 milligrams sodium.

We used Knorr Fish Bouillon cubes. We dissolved 1 cube from a 2.1-ounce box in 3/4 cup water and used 1/2 cup of it.

To rehydrate dried tomatoes, place in boiling water to cover, remove from heat and let sit about 5 minutes until soft.

Recipe adapted from one by chef/owner Angelo Elia of Casa D' Angelo in Fort Lauderdale.