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Baked Orange Roughy

 Baked Orange Roughy
I did some experimenting to come up with this recipe. It's quick and easy enough to prepare for the family after coming home from work, and tasty enough for company.
6 ServingsPrep/Total Time: 20 min.


  • 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


  • For tartar sauce, in a small bowl, combine the mayonnaise, sour
  • cream, pickle relish and mustard in a small bowl. 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.

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Baked Orange Roughy (continued)

Nutritional Facts: 1 serving (1 each) equals 331 calories, 19 g fat (4 g saturated fat), 41 mg cholesterol, 502 mg sodium, 18 g carbohydrate, trace fiber, 21 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.