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1
Heat the oven to 220 °C. Spread the fine semolina breadcrumbs in a dry frying pan over medium heat. Toast, stirring constantly, until pale gold and completely dry. The crumbs are ready when they colour evenly and release a clean, biscuit scent — they must carry no moisture.
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2
Turn the toasted crumbs into a bowl. Add the wild oregano, minced garlic, lemon zest, and — if using — the dried chilli and chopped capers. Drizzle in the olive oil gradually, mixing as you go, until the mixture just coheres into a dry, crumbly paste. It should hold its shape when pressed between two fingers but must not feel wet or oily. This is where the dish lives or dies: a paste that is too wet will steam rather than crust; one that is too dry will not adhere. Adjust with a few drops of oil or a pinch of extra crumb as needed.
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3
Lay the fish fillets on a lightly oiled baking tray, top side up. Press the rianata mixture firmly and evenly onto the top surface of each fillet only — the underside is left bare. The coating should be approximately 5 mm thick and compacted enough that it does not fall away when the tray is moved.
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4
Bake at 220 °C for 8–10 minutes. The crust is done when it is deep golden, hard to the tap of a fingernail, and the oregano-scented steam rising from the fish carries no raw smell. The fish beneath should be just cooked through; press the edge of a fillet — it should yield with the slightest resistance. Remove immediately.