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Baked Orange Roughy Italian-Style

Baked Orange Roughy Italian-Style

  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
TKFraz

TKFraz

The flavor of this delicate fish is enhanced with Italian-style seasonings that are sure to please even the pickiest eater. Quick, easy, and simply delicious.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 242 kcal
  • 12%
  • Fat:
  • 14.4 g
  • 22%
  • Carbs:
  • 5.4g
  • 2%
  • Protein:
  • 21.9 g
  • 44%
  • Cholesterol:
  • 105 mg
  • 35%
  • Sodium:
  • 645 mg
  • 26%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Coat a medium baking dish with non-stick cooking spray.
  2. In a shallow bowl, mix bread crumbs, Parmesan cheese, Romano cheese, garlic powder, and salt.
  3. 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.
  4. Bake in preheated oven 10 to 15 minutes, or until the fish flakes easily with a fork.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

LIZCANCOOK
120

LIZCANCOOK

10/26/2003

We've been making orange roughy similar to this for years. To make this recipe even healthier, I skip the butter step. Then I sprinkle the fillets with garlic salt and press them into equal parts seasoned bread crumbs and parm cheese (I actually prefer the stuff in the green jar over real, for this dish). Bake on a foil-lined baking sheet coated with a bit of spray. Sometimes we spritz the tops of the fillets with spray, which makes the coating a little crispy. My husband is NOT a fish eater, but he requests this dish at least once a month. You will be surprised how tasty this is!

EMILYBEAR
70

EMILYBEAR

5/11/2004

I have made this recipe many times with great results. I keep frozen orange roughy from wholesale club on hand because everyone, esp. my 9 yr old, loves it. To save time I do not thaw, and simply place the ingredients on top of the fish (must bake longer). I substitute olive oil for butter, do not use the salt, and add fresh lemon slices. Very moist & tasty! Have also used tilapia, but prefer orange roughy.

CSANDST1
50

CSANDST1

1/18/2003

YUM! I used frozen mahi mahi and soaked them in milk for about a half hour to get rid of the fishy taste. My seafood-hating husband liked this too. Will make again!

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