Breaded Orange Roughy – Crisp and tender

  • 25 mins total
  • 15 mins prep
  • 10 mins cook
  • serves 4 

IntroductionSkip To The Recipe

Breaded orange roughy. We are finally in school and life seems to get back to normal. Well maybe…

Tonight dinner is just a quick one. As you may have noticed by now, I love potatoes. Potato gratin is one of my favorite and it seems I try to sneak it in at any occasion I get. Therefore tonight I decided, due to time restrain, to make individual dishes. The result: perfect.

First of all, the thinner the slices of potatoes are, the faster they will cook. Also to save cooking time, the potatoes can be placed in a hot boiling salted water pan for 5 minutes and then proceed with the below recipe. Do however, keep in mind to not over-salt the potatoes if using this method.

I also enjoy mozzarella cheese, nice and gooey.  However any Gruyere of Emmenthal cheese will be fine also.

The Chef owners of our favorite restaurant, Razz’s, has given me some of his fantastic Panko and just wanted to do prepare a fish dish with it. So tonight my imagination took over under time restrain. Here is my creation. Love the panko, bread crumbs and parmesan cheese combo, as a result a very crispy crust was made over the fish.

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Nutrition Facts
Breaded Orange Roughy - Crisp and tender
Amount Per Serving
Calories 273 Calories from Fat 207
% Daily Value*
Total Fat 23g 35%
Saturated Fat 3g 15%
Cholesterol 81mg 27%
Sodium 31mg 1%
Potassium 47mg 1%
Total Carbohydrates 12g 4%
Protein 4g 8%
Vitamin A 2.4%
Calcium 1.2%
Iron 6.8%
* Percent Daily Values are based on a 2000 calorie diet.
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Breaded Orange Roughy - Crisp and tender

  • 25 mins total
  • 15 mins prep
  • 10 mins cook
  • serves 4 


Original recipe yields 4 servings

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  • 4 6 ounces filles orange roughy fillets
  • Equal amounts parmesan cheese
  • equal amounts of panko
  • equal amouts of bread crumbs
  • 2 whole egg(s)
  • 1/2 cup of unbleached all purpose flour
  • 6 tablespoons olive oil


  1. In one dish place the flour with salt and pepper. In a second shallow dish, mix together well the panko, parmesan cheese and bread crumbs. Add any fresh or dried Herbes that are in hand. In a third dish, beat the eggs with a tablespoon of water.

  2. Dry the fish and place it in the flour, shaking off any excess. Dip it in the egg mixture and then place it in the panko-bread crumbs mixture, and cover well.

  3. In a large skillet heat the olive oil and when hot cook the fish, 5 minutes. When nice and golden turn and cook the other side for another 2 minutes.

  4. Do not overcrowd the skillet. Serve nice and hot.


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