Printable | Taste of Home

Baked Orange Roughy

1/2 cup mayonnaise
1/4 cup sour cream
1/4 cup sweet pickle relish
1 tablespoon Dijon mustard
1 cup finely crushed cornflakes
1/4 cup grated Parmesan cheese
1 teaspoon dried basil
1 teaspoon dill weed
1 teaspoon paprika
1/8 teaspoon pepper
1/2 cup milk
1-1/2 pounds orange roughy fillets
Lemon wedges

Printed from tasteofhome.com Sep 6, 2008

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Baked Orange Roughy cont.

For tartar sauce, combine the mayonnaise, sour cream, pickle relish
and mustard in a small bowl; mix well. Cover and refrigerate. In a
large resealable plastic bag, combine the cornflake crumbs, Parmesan
cheese and seasonings. Place the milk in a shallow bowl. Dip fillets
in milk, then place in bag and shake to coat. Arrange in a greased
15-in. x 10-in. x 1-in. baking pan. Bake at 450° for 10-15
minutes or until fish flakes easily with a fork. Serve with tartar
sauce and lemon.

Yield: 6 servings.