Breaded Orange Roughy with Tomato and Arugula Salad

• 1/2 cup plain dry breadcrumbs
• 4 4-ounce pieces orange roughy fillets
• 1 teaspoon dried oregano
• 7 teaspoons extra-virgin olive oil
• 6 cups arugula
• 4 plum tomatoes, quartered
• 1 tablespoon Sherry wine vinegar
• 1 large garlic clove, minced

1. Preheat oven to 450F.
2. Place breadcrumbs in pie dish.
3. Sprinkle fish with oregano, salt, and pepper.
4. Turn fish in breadcrumbs to coat; shake off excess.
5. Spoon 4 teaspoons oil onto center of rimmed baking sheet.
6. Place in oven until oil is hot, about 5 minutes.
7. Place fish atop oil; bake 5 minutes.
8. Turn fish over; bake until just opaque in center, about 7 minutes longer.
9. Meanwhile, combine arugula and tomatoes in large bowl.
10. Whisk vinegar, garlic, and 3 teaspoons oil in small bowl to blend.
11. Season with salt and pepper.
12. Drizzle dressing over salad and toss.
13. Divide fish among plates and serve with salad.

breadcrumbs, orange, oregano, extravirgin olive oil, arugula, tomatoes, sherry wine vinegar, garlic

Taken from www.epicurious.com/recipes/food/views/breaded-orange-roughy-with-tomato-and-arugula-salad-107918 (may not work)