Baked Orange Roughy With Tomatoes And Herbs Food

LEMON-HERB BAKED ORANGE ROUGHY

Steps:

• Heat oven to 350°F. Place margarine in 12x8-inch (2-quart) glass baking dish. Heat in oven for 3 to 5 minutes or just until margarine sizzles. Remove baking dish from oven; tilt to coat bottom with melted margarine.
• Place orange roughy fillets in baking dish; turn to coat with margarine. Sprinkle each fillet with basil. Top with tomatoes, seasoned salt and garlic powder. Pour 1 tablespoon wine and 1 teaspoon lemon juice over each fillet. Cover with foil.
• Bake at 350°F. for 15 to 20 minutes or until fish flakes easily with fork. Remove fish and tomatoes from dish with slotted pancake turner.

BAKED ORANGE ROUGHY ITALIAN-STYLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Coat a medium baking dish with non-stick cooking spray.
• In a shallow bowl, mix bread crumbs, Parmesan cheese, Romano cheese, garlic powder, and salt.
• Brush both sides of orange roughy fillets with butter, and dredge in the bread crumb mixture. Arrange fillets in a single layer in the prepared baking dish, and sprinkle with parsley.
• Bake in preheated oven 10 to 15 minutes, or until the fish flakes easily with a fork.

BAKED ORANGE ROUGHY WITH TOMATOES AND HERBS

Steps:

• Preheat oven to 350°F.
• Spray an ovenproof skillet with nonstick pan spray.
• Melt butter in skillet.
• Sauté the onion and garlic in the skillet over medium heat until soft, about 5 minutes.
• Stir in tomato and seasonings.
• Cover and simmer for 5 minutes.
• Add the fish to the skillet.
• Cover with the sauce.
• Pour wine over the fish.
• Cover and bake for 15 to 20 minutes, or until the fish flakes with a fork.
• Remove the fish to a heated platter.
• Simmer the sauce in the skillet.
• Reduce to 2/3 cup.
• Stir in tomato paste.
• Reheat and pour over the fish.

NO NAME ORANGE ROUGHY

Steps:

• Heat olive oil in a medium skillet over medium heat. Stir in green onions, and cook until tender, 5 to 10 minutes.
• Mix white wine and tomatoes with the green onions, and bring to a boil. Place orange roughy fillets in the white wine mixture. Season with basil, pepper, thyme, and rosemary. Reduce heat, and simmer 15 to 20 minutes, until fish is easily flaked with a fork. Remove fish fillets from skillet.
• Sprinkle fish fillets with black olives and feta cheese.

ORANGE ROUGHY WITH OVEN-ROASTED TOMATOES

Steps:

• If preparing indoors, preheat oven to 400F.
• Tear off 4 sheets of aluminum foil into sections large enough to fold over filets, with another couple of inches on each side to seal. Place a filet slightly off center on each sheet and place 1 large oven-dried tomato slice and 2 lemon slice halves on top of each. Top each filet with ¼ of the fresh thyme and add 1 T. of butter to each packet. If desired, sprinkle with salt and pepper, to taste.
• To seal packet, fold aluminum foil in half over the ingredients. Fold the 3 open sides, one at a time, over several times to seal the packet completely. The goal is to seal the packet tight enough to hold in the steam, but allow enough room for the air to expand.
• Place foil packet in preheated oven for 15 minutes, or place on hot grill over medium, direct heat and cook for about 8 - 10 minutes. Add a couple minutes to your cooking time if starting with frozen filets.
• To serve, open the foil packets, carefully avoiding the hot steam. Discard lemon slices. Transfer filets to plates (if desired) or leave inside foil packets. Serve with Mediterranean pasta salad or another side dish with complementary flavors.

SIMPLE ITALIAN ORANGE ROUGHY

Steps:

• Arrange fish fillets in an ungreased 13-in. x 9-in. baking dish. Sprinkle with lemon-pepper and salt. Cover with onion and celery. Top with tomatoes. Bake at 350° for 30-40 minutes or until fish flakes easily with a fork.

ORANGE ROUGHY MEUNIERE - CLASSIC FRENCH SAUCE

Steps:

• Cut the lemon in half. Save one half, squeeze out the juice and keep aside until ready to make the sauce. Take the other half and cut in 4 wedges to serve along with the fish when ready to serve. Season the fillets lightly with salt and pepper, dip in the milk, and dredge them in the flour. Shake off any excess flour.
• Heat 4 tablespoons of butter in a large skillet over medium-high heat. When the butter stop foaming, add the fillets. Cook turning once, until golden brown and fully cooked. About 5 minutes. Transfer to the dinner plates and keep warm.
• Lower the heat under the skillet and swirl in the remaining 2 tablespoons butter. When the butter is melted, but not foaming, add the juice of the half lemon and the fresh parley. Sprinkle lightly with salt and pepper to taste. Remove from the heat. Spoon the sauce over the fillets and serve the lemon wedge along side the fish.

ORANGE ROUGHY WITH TOMATO-CILANTRO SALSA

Steps:

• For salsa:
• Toss all ingredients in large bowl to combine. Cover and refrigerate. (Can be made 4 hours ahead. Keep chilled.)
• For fish:
• Preheat oven to 400°F. Heat oil in large skillet over medium-high heat. Sprinkle fish with salt and pepper. Place flour in shallow baking dish. Coat fish with flour. Working in batches, sauté fish until golden brown, about 3 minutes per side. Using spatula, transfer fish to baking sheet. Bake fish until opaque in center, about 5 minutes.
• Meanwhile, cook haricots verts in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Transfer to ice water to cool; drain. Season to taste with lemon juice and olive oil. Divide haricots verts equally among plates. Top with fish fillet and salsa.
• *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.

EASY BAKED ORANGE ROUGHY RECIPE

Steps:

• Preheat oven to 400 F.
• Prep and chop the herbs.
• Place the cherry tomatoes in a 7x11-inch baking dish.
• Drizzle the tomatoes with half of the olive oil and sprinkle with half of the salt, half the pepper, and half of the herbs. Toss to coat.
• Bake the tomatoes for 10 minutes.
• Remove the dish from the oven, and place the fish on top of the tomatoes.
• Drizzle the fish with the remaining olive oil, and sprinkle on the remaining salt, remaining pepper, and the remaining chopped herbs.
• Bake for 15 minutes, and then check to see if the fish flakes easily with a fork. If not, bake for another 5 minutes.
• Serve immediately.

ORANGE ROUGHY WITH SAUTEED OLIVES, CAPERS & TOMATOES

Steps:

• Heat olive oil in heavy large skillet over medium-high heat. Sprinkle fish with salt and pepper. Add half of fish to skillet and sauté until just opaque in center, about 3 minutes per side. Transfer fish to platter. Repeat with remaining fish. Add parsley and crushed red pepper to same skillet; sauté 1 minute. Add tomatoes, olives, capers and garlic; sauté until tomatoes are soft and juicy, about 2 minutes. Spash a few tablespoons of wine and season with salt and pepper as needed; spoon over fish.

ORANGE ROUGHY WITH ARUGULA, GARLIC AND TOMATOES

Steps:

• Cut garlic slices into thin slivers. Fold each parchment in half. Cut into half heart shape. Open up. Place arugula on 1 side of parchment (same size area as size of fish). Sprinkle arugula with half of garlic. Season fish with salt and pepper. Arrange atop arugula and garlic. Top fish with tomato and remaining garlic. Sprinkle vinegar over. Season with salt and pepper. Fold parchment over to enclose fish. Crimp parchment edges to seal. Transfer fish to baking sheets. (Can be made 4 hours ahead. Refrigerate.)
• Preheat oven to 350°F. Bake until fish is slightly firm, approximately 15 minutes. Serve immediately.