Orange Roughy with Sherry and Herb Sauce

Orange Roughy with Sherry and Herb Sauce

35 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    1 h

“Orange roughy is baked with tomatoes in a thick sherry and herb sauce.”

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Adjust Servings

Original recipe yields 8 servings



  1. Preheat oven to 300 degrees F (150 degrees C). Lightly grease a medium baking dish.
  2. Melt butter in a medium saucepan over medium heat, and stir in flour until smooth. Gradually stir in chicken broth and sherry. Cook, stirring constantly, until thick and bubbly. Mix in chives, basil, and thyme. Remove from heat, and set aside.
  3. In the prepared baking dish, arrange the orange roughy fillets in a single layer. Season with salt and pepper. Arrange tomato slices over the fish. Cover with the broth mixture.
  4. Bake 30 to 40 minutes in the preheated oven, until fish is easily flaked with a fork.

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Reviews (35)

Rate This Recipe


Sometimes Orange Roughy has a very fishy taste, but the tomatoes, spice and sherry add a unique flavor that compliments this meaty fish. I used stewed tomatoes rather than fresh tomatoes and the results were excellent!



The recipe was AWESOME! I added capers to the sauce, and it was wonderful. Thank you!



I substituted flounder because my market didn't have fresh orange roughy. While the fish was moist after baking 40 minutes, there was an overpowering flavor that we didn't care for. I'm guessing that it was the amount of thyme. If you wanted to experiment with the seasonings, this recipe could have possibilities.

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Amount Per Serving (8 total)

  • Calories
  • 141 cal
  • 7%
  • Fat
  • 3.8 g
  • 6%
  • Carbs
  • 5.8 g
  • 2%
  • Protein
  • 19.1 g
  • 38%
  • Cholesterol
  • 75 mg
  • 25%
  • Sodium
  • 339 mg
  • 14%

Based on a 2,000 calorie diet



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Baked Orange Roughy Italian-Style


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Fish with Cucumber Orange Relish