Garlic Parmesan Orange Roughy

Garlic Parmesan Orange Roughy

chibi chef 310

"This is a quick, flavorful dish that looks gourmet. The spread works well with other mild white fish. Serve with your favorite vegetable and couscous for an easy weeknight meal."


20 m servings 253 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 253 kcal
  • 13%
  • Fat:
  • 16.3 g
  • 25%
  • Carbs:
  • 3.5g
  • 1%
  • Protein:
  • 24.3 g
  • 49%
  • Cholesterol:
  • 110 mg
  • 37%
  • Sodium:
  • 358 mg
  • 14%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
  2. 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.
  3. 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.
  • profile image

Your rating



  1. 102 Ratings


Wowie, this was amazing!! I completely left out the butter to make it healthier, and it was still just totally yummy. We also used half Miracle Whip (instead of mayo) and half regular mustard (w...

Delicious! Yum yum yum. Next time though, I will use much less mayo in the dijonaisse, and more dijon to make up for it. I also won't add any salt, and not quite as much parmesan. Hopefully ...

This is a scrumptious way to serve orange roughy - I didn't change a thing. Make sure you have it at least six inches from the broiler, because otherwise it will start smoking like crazy. I give...

This is wonderfully easy, FAST and fool-proof! This recipe can be used on any light flavored fish very well. I actually broiled some bay scallops and sprinkled them on top of the fish for an e...


OK, my husband and I DEVOURED this tonight - great recipe. I "tweeked" the topping a little and it was still awesome. Serve with a salad and a glass of Sauvignon Blanc and you've got a winner!...

This recipe is really good if you want to somewhat camouflage the taste of the fish. My husband called it a 'Crab Imperial for Fish'. Probably would not make it again as we don't like heavy sa...

Just made this on a whim and it is delicious and quick! I used Olive Oil instead of butter and added a few extra seasonings and just loved it!

I used "I Can't Believe It's Not Butter", garlic powder, Lite Canola Mayo, dijon mustard, and salt. This was AWESOME!! Even my son son who says he doesn't like fish said "I'll eat that".