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 9×13-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

Main Ingredient: Orange Roughy
Preparation Method: Baked
Cuisine: Italian