Lemon Parmesan Orange Roughy - Giangi's Kitchen

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Lemon Parmesan Orange Roughy

Published on July 15, 2011 | Fish

Lemon parmesan orange roughy.It is too hot to prepare anything that requires the oven to be on for longer periods of time. Last night I prepared a quick new recipe. Actually is the combination of two of my favorites recipes. Along side I prepared a very refreshing tomato salad that made it a perfect summer night dinner. Sole or cod can be a fish alternative.


Tonight’s July 14, 2011 Dinner:

Lemon Parmesan Orange Roughy

Tomato Salad

Lemon-Parmesan-Orange-Roughy-with-Tomatoes-Salad-copy-8x6.JPG

LEMON PARMESAN ORANGE ROUGHY

4 orange Roughy fillets

½ cup Bread crumbs

2 tablespoons Shredded parmesan cheese

2 tablespoons Grated parmesan cheese

Milk

Flour

Salt and pepper

4-6 tablespoons butter

Juice of 1 lemon

Parsley

Preheat broiler. You will need 3 bowls. In one bowl mix together the bread crumbs, the grated parmesan cheese and ½ of the grated parmesan cheese and mix well. In the second bowl four, in the third milk. Pat dry the fish and season well with salt and pepper, dip in the flour, then the milk, lastly in the cheese mixture and shaking off any excess mixture.

Sauté the fillet in a large skillet with 3 tablespoons butter. Turn when nicely browned.

When both sided done remove from stove, divide the remainder of the cheese on top of each fillets and place under the broiler for 2-3 minutes or until the cheese starts to bubble. When done remove from pan, place on plates and keep warm.

Clean the pan from all butter leaving the brown bits. Add the remaining butter to the pan and under medium heat melt the butter, add the lemon and gently swirl the pan around to make a velvety sauce. Garnish the fish with sauce and sprinkle some of the parsley if wish.

TOMATOES SALAD

4 to 5 ripe mix of red and gold tomatoes

Olive oil

Balsamic vinegar

Salt and pepper

I like to remove all the internal seeds as well as any white part of the tomatoes. Slice on thin slices. Toss in a large bowl with olive oil, balsamic vinegar salt and pepper.

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