Lemon Parmesan Orange Roughy

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

IntroductionSkip To The Recipe

Lemon parmesan orange roughy. A new recipe from my kitchen to yours.

This summer weather is not conducing to prepare anything that requires the oven to be on.  Therefore last night I prepared a quick new recipe.

A perfect combination of a crispy outside while tender fish inside.  While a delicate butter lemon sauce is served alongside. As a result, a very delicious dish.

Actually, this is the combination of two of my favorites recipes. Also you may want to some capers, or green chopped olives to the sauce.  Tomatoes will be great as well.

Along side I prepared a very refreshing tomato salad.

Sole or cod can be a fish alternative.

Giangi's Kitchen Signature


Nutrition Facts
Lemon Parmesan Orange Roughy
Amount Per Serving
Calories 206 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 9g56%
Cholesterol 41mg14%
Sodium 181mg8%
Potassium 63mg2%
Carbohydrates 12g4%
Fiber 1g4%
Sugar 1g1%
Protein 4g8%
Vitamin A 475IU10%
Vitamin C 14.3mg17%
Calcium 95mg10%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.
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Lemon Parmesan Orange Roughy

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


Original recipe yields 4 servings

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


  1. Preheat broiler.

  2. 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.

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

  4. 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.

  5. 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.


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