Lemon parmesan orange roughy, crispy on the outside, and tender on the inside. The perfect weeknight dinner or special date night.

Craving Italy’s fresh summer fish? Try this quick dinner with an Italian twist! Ready in under 30 minutes, this dish will have you coming back for seconds.

lemon parmesan orange roughy

It’s a perfect combination of a crispy outside and tender fish inside.

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While a delicate butter lemon sauce is served alongside. As a result, a very delicious dish.

Have fun with this easy dinner as you can add so much to the lemon sauce.

In this Article

What is Orange Roughy?

  • Also known as deep-sea perch, slimehead, or red roughy is a large deep-sea fish belonging to the slimehead family. A finned fish with a long life cycle.
  • You will find it in the Atlantic and Indo-Pacific Oceans.
  • When cooked properly it has a very delicate flavor, slightly sweet and similar to pollock.
  • It has a very moist texture with large flakes that hold together well once cooked.
  • Sometimes the orange roughy is referred to as the poor man lobster because o the white, sweet, and mild meat.
  • Rich in omega-three fatty acids, protein, vitamins A and D, and calcium.

A quick fun fact: They do not reproduce until they are at least 20 years old and can have a lifespan of up to 149 years.

lemon parmesan orange roughy

Parmesan Cheese

Parmesan cheese, when placed in contact with the heat, melts beautifully, giving you a crisp coating.

I am using grated and shredded here with this recipe. The grated mixture will bind with the flour, making a perfect coating.

The shredded parmesan cheese will melt once under the broiler thus giving it a great crunchy crust to your orange roughy recipe.

Milk is used in this recipe to soften the fish and give it a coating to adhere to when dipped in the cheese mixture.

Ingredients needed to make this excellent lemon parmesan orange roughy recipe

Orange roughy fillets – ensure they are all the same size to ensure proper cooking. 6-ounce is the norm, but you can get them smaller or larger according to your hunger.

Milk – dipping the fish in the milk will all help build a coating to your fish to create that nice crispy outer crust.

Flour – is the first step to creating the crispy outer crust when you fry your orange roughy. It stick to the meat beautifully.

Bread crumbs – that extra crunchiness after you cook them is so welcome with this dish

Parmesan cheese – the last layer of crunchiness by having it melt under the broiler. my favorite part is the extra flavor it brings to this dish.

Unsalted butter – I always use unsalted butter in my cooking or baking to control the amount of sodium. Salted butter not only adds too much salt to your dish, but it changes the flavor.

Lemon juice – to create the sauce with a hint of acidity

Salt and pepper – to season your fish

So many variations and substitutions

  • You can substitute the bread crumbs with panko for a crispier and lighter crust.
  • When preparing the lemon butter sauce you can add chopped capers or green chopped olives. Some finely chopped garlic too, if you are so inclined
  • Fresh chopped tomatoes, or split in half cherry tomatoes added to the sauce give a Mediterranean flavor to your dish.
  • A splash of white wine or vermouth will be delightful to your sauce.
  • Love lemon? add some zest to the sauce for a more intense flavor.
  • Sole or cod can replace the orange roughy.
Lemon Parmesan Orange Roughy

Adding the butter and twirling the pan around gently over medium, low heat will allow the butter to melt, and the sauce, which is based on lemon, will emulsifier.

Chef Tips

Have all your ingredients ready before turning on the stove. A little beforehand preparation is needed; however, once you start cooking, you must pay close attention to it.

The cheese will melt and you do not want your fish outer wholly burned and not enjoyable to your palate.

Roasted tomatoes.  are a lot of fun to enjoy alongside. A simple dish that can be modified to your liking.

Frequently Asked Questions

At what temperature is orange roughy done?

Cook until the fish easily flakes with a fork, around two to three minutes per side. An instant thermometer inserted into the center should read at least 145 degrees F. or 63 degrees C.

What is the best seasoning for orange roughy?

Brush melted butter onto the fish and season with paprika, garlic salt, and lemon pepper.

If you enjoy this dish, check out these flavorful recipes:

Breaded Orange Roughy Recipe. A Svory and Easy recipe

Couscous, Herbs, Tomato Salad with Scallops

Parmesan, Pank Crusted Chicken Cutlets

Orange Roughy with Capers, Shallots and Wine Butter Sauce

lemon parmesan orange roughy

Lemon Parmesan Orange Roughy

5 from 2 votes
Lemon Parmesan Orange Roughy
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
A super quick dinner with an Italian flair. Ready in less than 30 minutes, this dish will leave you wanting more.


  • 6 ounces orange roughy fillets 4, 6 ounces orange roughy fillets
  • ½ cup milk ½ cup milk
  • ½ cup flour ½ cup flour
  • ½ cup bread crumbs 1/2 cup bread crumbs
  • 2 tablespoons parmesan cheese 2 tablespoons shredded parmesan cheese
  • 2 tablespoons parmesan cheese 2 tablespoons grated parmesan cheese
  • 5 tablespoons unsalted butter 4 to 6 tablespoons unsalted butter
  • 1 lemon juice of 1 lemon


  • Preheat broiler.
  • You will need 3 bowls. In one bowl mix together the bread crumbs, the grated parmesan cheese, and ½ of the shredded 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 it in the flour, then the milk, and lastly, in the cheese mixture shaking off any excess mixture.
  • Sauté the fillet in a large skillet with 3 tablespoons of butter. Turn when nicely browned.
  • When both sides are done remove them from the stove and place them on a baking sheet. Divide the remainder of the cheese on top of each fillet and place it 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 over medium heat, melt the butter, add the lemon juice, and gently swirl the pan around to make a velvety sauce.
    Garnish the fish with sauce and sprinkle some of the parsley if wish.


Calories: 206kcal | Carbohydrates: 12g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 41mg | Sodium: 181mg | Potassium: 63mg | Fiber: 1g | Sugar: 1g | Vitamin A: 475IU | Vitamin C: 14.3mg | Calcium: 95mg | Iron: 0.8mg

Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

Did you make this?

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Originally published on July 15, 2011. Updated on May 24, 2021.