Trapani, Sicily
The 'oreganata' of western Sicily: a dry crust of fine breadcrumbs, wild oregano, garlic, lemon zest, and olive oil pressed onto swordfish, tuna, or sardine fillets and grilled or baked. The breadcrumb-oregano crust (rianata derives from 'riano' — wild oregano in Sicilian dialect) bakes hard and golden while the fish cooks beneath. A simpler, drier preparation than a bread and herb stuffing — the crumb crust is applied as a surface coating, not a filling.
Crackling, oregano-perfumed breadcrumb crust protecting fish that steams beneath — the dry, intensely herbal southern Sicilian treatment that requires nothing but good fish and wild oregano
{"Breadcrumbs: fine, from stale semolina bread; toasted dry in a pan before mixing (they must not absorb oil)","Wild oregano: substantial amount (1 tablespoon per 100g crumb) — this is not a delicate herb hint","Lemon zest grated in; olive oil to bind the crumb into a dry, crumbly paste that holds together when pressed","Press firmly onto the fish surface; do not coat the underside — only the top","Bake at 220°C for 8–10 min until the crust is deep golden and the fish is just cooked through"}
{"A few desalted capers and a pinch of dried chilli in the crumb mixture add Sicilian complexity","The rianata technique works on shellfish (mussels gratin, oysters), vegetables (tomatoes, aubergine), and even lamb cutlets","Wild Sicilian oregano (Origanum vulgare subsp. viridulum) is more aromatic than any cultivated oregano"}
{"Wet breadcrumbs — they steam rather than crisping to a crust","Insufficient oregano — the rianata character lives in the wild oregano intensity","Overcooked fish — the crust technique is fast; the fish must be monitored carefully"}
Cucina Siciliana — Pino Correnti