Fresh oregano





Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

In the news!   Order Our Oregano!   People are Talking   History of Oregano   Uses of Oregano   Oregano Farm Tour   Italian and Sicilian Recipes   Shipping   Customer Service

For Italian and Sicilian recipes, subscribe to the  Newsletter:
Angela's Italian Organic Oregano
Adriana's Italian Gourmet Cookies
Caterina Collezione: Handcrafted Italian Sterling Silver Tableware
"Only In Italy" Italian News & Humor
Recipe Feeds
Subscribe to the feed! Subscribe!
Add to My Yahoo!
Add to My Google
Add to My Netvibes
Follow Angela on FB:
People are Talking!
"This is my second order for your oregano and I would like to say that it is the "BEST" I have ever used. It is better, much better, than my own home grown oregano. I want to thank you people for a superior product that I absolutely love and so do the friends I share it with...God Bless"   Charles W.,  Plainville, Connecticut
Angela's Italian and Sicilian Recipes
Sea Bass Baked In A Parcel
Sea Bass Baked In Baking Parchment
(Branzino Al Cartoccio)
2 and 1/4 lbs (1 kg) sea bass, spines trimmed, scaled and cleaned
1 onion, sliced into rings
2 spring onions, sliced
1 fresh rosemary sprig
2 garlic cloves
1 fresh flat-leaf parsley sprig, chopped
1 lemon, sliced, plus extra for serving
5 tablespoons dry white wine
Extra virgin olive oil, for brushing and serving
Salt and pepper
Preheat the oven to 200C (400F) Gas Mark 6.

Cut out a sheet of baking parchment and brush with olive oil.

Place the rosemary sprig and one of the garlic cloves in the cavity of the sea bass.
Season with salt and pepper.
Place the fish on the baking parchment.

Slice the remaining garlic.

Sprinkle the fish with the parsley.
Cover with the lemon slices, spring onions, onion rings and garlic slices.

Spoon the wine over the fish.
Fold over the baking parchment to enclose it completely, and seal the edges.

Place on a baking sheet and bake for about 15-18 minutes.
Serve with olive oil, lemon slices and salt. Serves 4.
Subscribe to the
Free Newsletter!
The weekly newsletter provides hard to find Sicilian and Italian recipes, holiday specials, the latest updates on our company, special "members only" offers and much more.
Read Angela's Back Issues.
Fill in the form to 
subscribe to the newsletter:
Your E-mail address:
Subscribe Unsubscribe
Please check your e-mail address and make sure it is correct.
Print this recipe!  Send this recipe to a friend!
"Updated Weekly!"
Need More Recipes?
Sign up for more recipes from our Italian affiliates:


News  -  To order  Comments  -  History  -  Uses  -  Farm tour  -  Recipes  -  Shipping  -  Support
Visa Master Card Amex