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Wednesday, February 10, 2010

Crispy-Topped Herbed Orange Roughy Fillets


Crispy-Topped Herbed Orange Roughy coupled with Seared Autumn Vegetables

I spied this in a copy of my Cooking Club magazines.  It worked out well as a carry-over into our new "meatless" diet. I cut the recipe in half to utilize only two fillets, omitted the sun-dried tomatoes and used prepackaged seasoned bread crumbs.  If you have a food processor and some bread to process, by all means, click the link below. 

Crispy-Topped Herbed Orange Roughy Fillets

2 (6 oz) orange roughy fillets, about 1" thick
1/4 tsp coarse salt
1/8 tsp pepper
2 tsp lemon juice
1/2 garlic clove, minced
1/2 tbsp olive oil
1/2 c seasoned bread crumbs
1/4 tsp dried oregano
1/2 tsp lemon peel, grated

Preheat oven to 400°F.

Line baking sheet with parchment paper; place fish on paper. Sprinkle with salt and pepper; drizzle with lemon juice.


Cook garlic in oil in medium skillet over medium heat 30 seconds or until fragrant.


Stir in all remaining ingredients.

Lordy, did I not halve the amount of bread crumbs or does prepackaged crumbs have this much volume?

Reduce heat to medium-low; cook 3 minutes or until bread crumbs are toasted. Remove from heat; cool slightly.


Carefully press bread crumb mixture over top of fish.


Bake 10-15 minutes or until fish just begins to flake.


This was ok.  The breading was overkill.  I bet it would've been a lot better with fresh bread crumbs like the original recipe called for.  I'd run out and get a food processor in order to try it again, but the use to space hogging ratio is not good enough to justify getting one.

Cost:
  • orange roughy: $5.40
  • lemon: $0.50
Total: assuming additional ingredients were about a buck, this recipe was $6.90 or $3.45 for each of two servings.  Not bad for a fish going extinct.


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