Prep 10 mins
Cook 20 mins
Orange roughy is one of my favorite fish for its sweet flavor. I eat fish quite regularly and have been trying to get my roommate to eat it too. She actually liked this recipe (which basically means that it's not as 'fishy')!
- 8 ounces orange roughy (about 2 fillets)
- 1⁄3 cup skim milk
- 2 tablespoons butter
- 1⁄2 teaspoon paprika
- 1⁄3 cup breadcrumbs
- 1 large garlic clove, pressed
- 1⁄3 cup onion, chopped
- 1⁄3 cup diced tomato
- 1 teaspoon parsley
- Preheat oven to 425.
- Grease a 9 * 9 pan.
- Place fish in a single layer in pan and cover with milk.
- Combine remaining ingredients in a mixing bowl and spread over fish.
- Bake 20-25 minutes or until fish flakes.
Wonderful! I made this for a quick lunch, and I'm so glad I did. We really enjoyed this. My kids didn't want the breadcrumb coating on top, so I got more than my share (and that's a good thing with this recipe). The crumb topping added such a wonderful texture and flavor to the fish. I had a difficult time finding orange roughy (and even then, all I could get was frozen). So I think next time I will try this with fresh tilapia fillets, which is a little easier to find in the markets near me. Thank you for sharing your recipe, poo235.
This is a great recipe! I followed the recipe but sauteed the onion in a little butter (to make sure it cooked through) and used Italian breadcrumbs (what I had on hand). A little squeeze of fresh lemon would be a great addition but it was still yummy without it. I have already recommended this and will make this again.
Tripled it, and used unthawed fillets baked for 30 minutes--the fish came out perfect, but the onions were underdone. Next time I would either pre-saute the onions, or maybe mince them instead of chopping them.