Italian Baked Orange Roughy with Tomatoes Recipe

Serves/Makes: 4

Ingredients:

  • 4 orange roughy (catfish, sole or other firm, white-fleshed fish) fillets, about 4 to 6 ounces each
  • 4 fresh tomatoes, sliced
  • 1 cup seasoned Italian breadcrumbs
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup white wine
  • 1/4 cup butter
  • 1 teaspoon lemon juice
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon minced fresh parsley
  • Paprika
  • Lemon wedges, to serve
How to cook Italian Baked Orange Roughy with Tomatoes:
  • Heat oven to 400°F (200°C).
  • Spray a 9x13-inch casserole with nonstick cooking spray. Line bottom of dish with tomato slices. Sprinkle with 1/2 of the breadcrumbs.
  • Arrange the orange roughy fillets in a single layer over mixture and sprinkle with salt and pepper.
  • Combine wine, butter and lemon juice in a saucepan, bring to a boil and cook 3 minutes. Pour over fish.
  • Sprinkle with remaining breadcrumbs, Parmesan and parsley. Dust with paprika.
  • Bake 10-20 minutes, or until fish flakes with a fork.
  • Serves the Italian Baked Orange Roughy with Tomatoes with lemon wedges.

Note:

The Italian Baked Orange Roughy with Tomatoes recipe is delicious, simple, and really easy to cook.


This recipe for Italian Baked Orange Roughy with Tomatoes serves/makes: 4

The Italian Baked Orange Roughy with Tomatoes recipe is adopted from The Casseroles by Christie Katona and Thomas Katona.

Main Ingredient: Orange Roughy (more Orange Roughy recipes)
Preparation Method: Baked (more Baked recipes)
Cuisine: Italian (more Italian recipes)

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