Any type of fresh fish (salt or fresh water), fillet or shellfish, or combination thereof
Olive oil
Dried oregano
Dried parsley
Fresh garlic
Dried or fresh basil or garlic powder
Seasoning salt
Lemon juice
Any cut of long thin pasta
Clam water
Grated Parmesan or Romano cheese

Coat bottom of a baking dish with enough olive oil to avoid sticking during baking. Pat dry fish with paper towel. Place in baking dish and turn over once so that both sides are covered with oil. First coat with fresh garlic or garlic powder to taste. Secondly, coat with parsley and then with seasoning salt and basil. Lastly coat generously with oregano. Place in a preheated 425 degree oven. Remove in 5 to 10 minutes for shell fish and 15 to 20 minutes for fresh fish fillets, depending on thickness. Serve with lemon juice.

An oreganata sauce can be made with the olive oil and seasonings from seafood oreganata added to clam water. Toss your choice of thin pasta (i.e. cappellini, vermicelli, thin spaghetti) with the sauce and serve the seafood oreganata on top of the pasta after baking. Add grated cheese to taste.