Buttery Baked Lemon-Herbed Orange Roughy

This is the best fish I have eaten in many a day!

And, I know the reason why…

BUTTER ~ the fish is coated with butter!

 

Ready to bake

I generally add no oil, just a shot of cooking spray on the pan, but this orange roughy changed that!

This is a simple fish recipe, adapted slightly, from Pillsbury that turned out splendidly…

First off, I melted butter in the baking pan, then turned the fish to coat the other side with butter. 

Then added a bit of dried basil, and other seasonings, along with a pint of cherry tomatoes; finishing with a splash of wine and lemon juice.  

It was delicious ~ we were just short of licking the platter clean ~ wishing I had made more.

In Paula Deene’s words:   “First I’m gonna add a little butter.  Not to worry cause I’m gonna come back later and add some more butter, ya’ll.”

Buttery Baked Lemon-Herbed Orange Roughy
Printed recipe

Ingredients:

2 tablespoons butter
¾ orange roughy fillets
½ teaspoon dried basil leaves
1 pint cherry tomatoes
½ teaspoon each seasoned salt and pepper
½ teaspoon garlic powder
¼ cup white wine
2 teaspoons fresh lemon juice

Method:

Heat oven to 350°.
Place butter in baking pan.
Heat in oven until butter sizzles.
Place orange roughy fillets in baking dish, turn to coat with butter.
Sprinkle each fillet with basil.
Top with tomatoes and seasonings.
Pour wine and lemon juice over each fillet.
Bake at 350° for about 20 minutes or until fish flakes easily with a fork.
Transfer fish and tomatoes from pan with fish spatula to serving platter.


Enjoy!