Ingredients
2lborange roughy fillets
salt
fresh ground black pepper
¼cupdry white wine
¼cupolive oil,plus 2 tbsp
½cupdry bread crumbs
2garlic cloves
1lemon,grated zest
2tbspfresh parsley,chopped
Preparation
Heat the oven to 400 degrees F.
Season the orange roughy fillets with ¼ teaspoon of salt and ⅛ teaspoon of pepper. Put the fish fillets in a glass or stainless-steel baking dish and add the wine and the ¼ cup oil to the dish.
Bake the fish for about 12 minutes for ¾-inch-thick fillets, until just done.
In a small frying pan, toast the bread crumbs over low heat, stirring, for about 4 minutes until they’re light brown and fragrant. Stir in the garlic, lemon zest and parsley and cook for 1 minute longer.
Remove from the heat and stir in ¼ teaspoon each salt and pepper and the remaining 2 tablespoons oil.
Transfer the fish to plates. Sprinkle with the bread crumbs and spoon the pan juices around the fish.
Serve warm, and enjoy!
