Italian-Style Baked Orange Roughy
June 15th, 2008 by Nikki
I made this dish with ‘Mostly Vegetable Saffron Rice‘ and ‘Strawberry Spinach Salad‘ for Mr. Hungry Bastard on Fathers Day. It was thoroughly enjoyed by all!! Even our son, who does not like fish gobbled it up! Excellent way to prep the fish. I think I might try this same recipe with Talapia too. Roughy is a bit pricey at times!! Did you know that Orange Roughy can live to be 150 years old??? Interesting tid-bit I thought. Enjoy!
Ingredients:
- Milk
- few drops of hot sauce
- 1/2 cup Italian seasoned bread crumbs
- 5 tablespoons grated Parmesan cheese
- 5 tablespoons grated Romano cheese
- 1 teaspoon garlic powder
- 1/4 teaspoon salt, or to taste
- 4 Orange Roughy fillets
- 1/2 cup butter, melted (can substitute Olive Oil for butter)
- 2 tablespoons chopped fresh parsley
Directions:
- Submerge your fillets in milk and a few drops of hot sauce (depends on how spicy you want it) for 30 minutes to an hour. This rids the fish of any ‘fishy’ flavor.
- Preheat oven to 400 degrees. Coat a medium baking dish with non-stick cooking spray.
- In a shallow bowl, mix bread crumbs, Parmesan cheese, Romano cheese, garlic powder, and salt.
- Brush both sides of Orange Roughy fillets with butter, and dredge in the bread crumb mixture. Arrange fillets in a single layer in the prepared baking dish, and sprinkle with parsley.
- Bake in preheated oven 15-20 minutes (until fish flakes easily with a fork), then broil for 3-4 minutes for a crispier outside.