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Categories:Viewed: 40 - Published at: 3 years ago
Ingredients
- 2 pounds orange-roughy fillets, cut to make 4 pieces
- Salt
- Fresh-ground black pepper
- 1/4 cup dry white wine
- 1/4 cup plus 2 tablespoons olive oil
- 1/2 cup dry bread crumbs
- 2 cloves garlic, minced
- Grated zest of 1 lemon
- 2 tablespoons chopped fresh parsley
Method
- Heat the oven to 400.
- Season the orange-roughy fillets with 1/4 teaspoon of salt and 1/8 teaspoon of pepper.
- Put the fish fillets in a glass or stainless-steel baking dish and add the wine and the 1/4 cup oil to the dish.
- Bake the fish until just done, about 12 minutes for 3/4-inch-thick fillets.
- Meanwhile, in a small frying pan, toast the bread crumbs over low heat, stirring, until they"re light brown and fragrant, about 4 minutes.
- Stir in the garlic, lemon zest, and parsley and cook 1 minute longer.
- Remove from the heat and stir in 1/8 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.
