Lemon parmesan orange roughy. A new recipe from my kitchen to yours. Thinking of our summer vacations, fish always comes to mind. Thinking of Italy and all the fresh summer fish lead me to make this recipe.
A super quick dinner with an Italian flair. Ready in less than 30 minutes this dish will leave you wanting more. 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.
Have fun with this easy dinner as you can add so much to the lemon sauce.
Parmesan cheese when placed in contact with the heat, it melts beautifully giving you a crisp coating.
So many options
- 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
Roasted tomatoes. are a lot of fun to be enjoyed alongside. A simple dish that can be modified to your likings.
You may also like:
Lemon Parmesan Orange Roughy
- 25 mins total
- 10 mins prep
- 15 mins cook
- serves 4
orange roughy fillets
4, 6 ounces orange roughy fillets6.00 ounces
½ cup milk0.00 cup
½ cup flour0.00 cup
1/2 cup bread crumbs0.00 cup
2 tablespoons shredded parmesan cheese2.00 tablespoons
2 tablespoons grated parmesan cheese2.00 tablespoons
4 to 6 tablespoons unsalted butter5.00 tablespoons
juice of 1 lemon1.00
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 it in the flour, then the milk, lastly, in the cheese mixture shaking off any excess mixture.
Sauté the fillet in a large skillet with 3 tablespoons butter. Turn when nicely browned.
When both sides are done remove from the stove and place on a baking sheet. Divide the remainder of the cheese on top of each fillet 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 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.
Recipe previously published on July 15, 2011.
If you liked my recipe, you’re sure to love these useful products and related dishes.