Orange Roughy With Roast Garlic Potato Crust Recipes

Steps:

• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Place the orange roughy filets on the broiler pan and squeeze the lemon over the top of the fish. Broil the filets in the preheated oven for about 6 to 8 minutes.
• Combine parmesan, butter, dijionnaise, garlic, and salt in a small bowl. Remove the fish from the oven and spread the cheese mixture on top of the filets. Sprinkle with paprika. Broil until the topping is lightly browned and the fish flakes easily with a fork, about 3 minutes.

Steps:

• Preheat an oven to 500 degrees F (260 degrees C). Move oven rack to position slightly above middle of oven. Generously grease a 13x9-inch baking dish.
• Mix cornmeal, bread crumbs, salt, paprika, dill, and black pepper together in a shallow bowl. Pour milk into a separate bowl.
• Dip orange roughy pieces into milk and then press into bread crumbs to coat on all sides. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place breaded orange roughy into prepared baking dish in a single layer while breading the rest. Drizzle butter over the breaded fish pieces.
• Bake in preheated oven until fish flakes easily with fork, about 10 minutes.

Steps:

• In a shallow bowl, beat egg and milk. In another shallow bowl, combine the bread crumbs and Parmesan cheese. Dip fillets in egg mixture, then coat with crumb mixture. Place in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 425° for 15-20 minutes or until fish flakes easily with a fork.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Coat a medium baking dish with non-stick cooking spray.
• In a shallow bowl, mix bread crumbs, Parmesan cheese, Romano cheese, garlic powder, and salt.
• Brush both sides of orange roughy fillets with butter, and dredge in the bread crumb mixture. Arrange fillets in a single layer in the prepared baking dish, and sprinkle with parsley.
• Bake in preheated oven 10 to 15 minutes, or until the fish flakes easily with a fork.

Steps:

• Preheat oven to 450.
• Rinse filets in water, pat dry with paper towels.
• Set aside.
• Melt butter in a small saucepan.
• Add garlic, and white wine, stirring until all is mixed together.
• Spray a small square glass baking dish with cooking spray.
• Sprinkle both sides of fish with salt and pepper, and lay fish filets in the dish.
• Lay onion rings on top of fish, and pour garlic butter mixture over everything.
• Bake at 450 for 12-15 minutes, until fish flakes when you pick at it with a fork.
• This is super easy, low in calories, and also tastes great.

Steps:

• In a large nonstick skillet coated with cooking spray, saute the zucchini, onion and oregano in oil for 5 minutes or until onion is tender. , Sprinkle the fillets with salt and pepper; place over zucchini mixture. Sprinkle with tomato. Reduce heat; cover and simmer for 10 minutes or until fish flakes easily with a fork. Sprinkle with cheese; cover and let stand for 2 minutes or until cheese is melted.

Steps:

• Preheat oven to 350°F Toss garlic cloves in olive oil; place in glass baking dish. Roast for 30 minutes until garlic is golden and soft. (Shake the pan several times while roasting.).
• Steam potatoes until soft; mash.
• Purée garlic with milk; add to potatoes. Add salt, pepper, tarragon, lemon rind and 2 tsp lemon juice.
• Place fillets in baking dish and cover evenly with potato mixture. Squeeze lemon juice liberally over each fillet.
• Broil fish for 12 to 15 minutes, until golden brown (make sure fish is cooked). Serve with lemon wedges.

Steps:

• Preheat oven to 350°F.
• Spray an ovenproof skillet with nonstick pan spray.
• Melt butter in skillet.
• Sauté the onion and garlic in the skillet over medium heat until soft, about 5 minutes.
• Stir in tomato and seasonings.
• Cover and simmer for 5 minutes.
• Add the fish to the skillet.
• Cover with the sauce.
• Pour wine over the fish.
• Cover and bake for 15 to 20 minutes, or until the fish flakes with a fork.
• Remove the fish to a heated platter.
• Simmer the sauce in the skillet.
• Reduce to 2/3 cup.
• Stir in tomato paste.
• Reheat and pour over the fish.

Steps:

• Season both sides of each orange roughy fillet with salt and pepper.
• Whisk the egg and milk together in a shallow bowl.
• If almonds are already slivered, then they are ready to use. If not, then place in a food processor for 5 seconds to break them up. Pulse as needed. Alternately, place the almonds in a plastic bag and break up with a heavy metal can or meat mallet.
• Mix the almonds with the flour in a second shallow bowl.
• Melt the coconut oil in a pan on medium heat and roll around to coat. Vegetable oil can also be used.
• NOTE: for the next 2 steps, it's best to use one hand for the milk-egg bowl and the other for the almonds-flour bowl.
• Dredge the orange roughy fillets one at a time through the milk-egg mixture, holding them up to allow the excess liquids to drip off.
• Place the fillet in the almond-flour mixture. Using your dry hand, make sure the fillet is coated in flour and almonds. Press almonds into the fillet on both sides.
• Place one fillet at a time in time in the pan (unless you have a large enough pan to comfortably fit more than one). Cook fillet for 3 minutes on each side.
• Repeat steps 7-9 for remaining fillets.

Steps:

• Place fish in a greased 11x7-in. baking dish. Brush fillet with butter. Sprinkle with salt if desired and garlic powder., In a shallow bowl, combine bread crumbs and Parmesan. Coat fish with bread crumb mixture and transfer to prepared pan. , Bake at 425° for 12-15 minutes or until fish flakes easily with a fork.

Steps:

• Preheat your oven to 375 degrees.
• Wash the fillets and pat them dry.
• Place the fillets in a baking pan and top with the garlic, olive oil and about a tablespoon of butter on each filet. Salt and pepper to taste, then put it in the oven.
• Bake for about 15-20 minutes, or until it flakes with a fork and is opaque all the way through.
• Enjoy!

Steps:

• Cut garlic slices into thin slivers. Fold each parchment in half. Cut into half heart shape. Open up. Place arugula on 1 side of parchment (same size area as size of fish). Sprinkle arugula with half of garlic. Season fish with salt and pepper. Arrange atop arugula and garlic. Top fish with tomato and remaining garlic. Sprinkle vinegar over. Season with salt and pepper. Fold parchment over to enclose fish. Crimp parchment edges to seal. Transfer fish to baking sheets. (Can be made 4 hours ahead. Refrigerate.)
• Preheat oven to 350°F. Bake until fish is slightly firm, approximately 15 minutes. Serve immediately.

Steps:

• Put fish fillets in a greased 11x7 inch baking dish.
• Sprinkle with seasoned salt, pepper, and paprika.
• Drizzle with melted butter.
• Cover and bake at 400 degrees for 15 to 20 minutes or until fish flakes easily.