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Baked Orange Roughy Recipe

Baked Orange Roughy Recipe

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.
TOTAL TIME: Prep/Total Time: 20 min. YIELD:6 servings

Ingredients

  • 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

Directions

  • 1. For tartar sauce, in a small bowl, combine the mayonnaise, sour cream, pickle relish and mustard in a small bowl. Cover and refrigerate.
  • 2. 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.
  • 3. 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.

Nutritional Facts

1 each: 331 calories, 19g fat (4g saturated fat), 41mg cholesterol, 502mg sodium, 18g carbohydrate (6g sugars, trace fiber), 21g protein

Reviews for Baked Orange Roughy

Sort By :
MY REVIEW
Reviewed Jan. 23, 2011

"Easy to make. The flavors don't compete, they compliment the fish. My whole family loved it, even the picky eater had seconds (unheard of!). I didn't even make the tarter sauce. I figured the recipe had enough flavor without it. I was right. I used Rice Krispees instead of cornflakes due to make it gluten-free."

MY REVIEW
Reviewed Apr. 22, 2010

"This is delicious! It is my favorite fish recipe. I don't usually like a lot of fish, and I could eat this several times a week! I usually use tilapia. The cornflakes help the breading be nice and crunchy. Great served with some asparagus or baked butternut squash. Yum!"

MY REVIEW
Reviewed Jul. 28, 2009

"This is the only way I make fish now. What I like is that it works great with so many fish! I've used it with tilapia, cod, halibut and...of course, orange roughy. I don't fix the tartar sauce as with only 1 using it(I don't like tartar sauces)more economical to simply buy. Great recipe, though."

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.