Saturday, January 28, 2017

Baked Orange Roughy - Almondine Optional

Today I'm making a baked fish dish, which is healthy, easy and delicious. You can use any type of white fish. I'm using orange roughy, but you could as easily use cod, Lake Superior white fish or any good, white flaky fish. I like the roughy as it is a little thicker than some other fish, and so is not overwhelmed by the topping.

Julian's Baked Orange Roughy
 As you can see in the photo, the fish is topped with a butter seasoned bread crumb mixture. To make this fish 'almondine', I use the same recipe but add slivered almonds to the bread crumbs, as noted in the recipe below. If you are using frozen fillets, make sure they are thawed before use.

Ingredients (2 servings)

Ready for the Oven
2 portions white fish fillets, any variety
1/3 cup white wine

Crumb Topping
1/4 cup panko breadcrumbs
1/2 teaspoon granulated garlic
2 tablespoons slivered almonds (optional)
1/2 teaspoon dried onion
pinch of paprika
salt and pepper, to taste
1 tablespoon butter

Preheat oven to 400F degrees.

Lightly oil a ceramic baking dish large enough to hold the fish fillets side by side. Place fish in the dish.

Combine breadcrumbs and seasoning. Stir in melted butter. Carefully spoon onto fish fillets.

Pour white wine around the fish. This keeps the fish moist and reduces fish odor while cooking.

Bake in preheated oven for 10-15 minutes, until the fish is cooked through and a thermometer reaches 150F or until flesh is opaque and separates easily with a fork.

Julian's Baked Orange Roughy Plated

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