Orange Roughy Supreme

A quick wine marinade and a creamy yogurt topping turn plain orange roughy into something worth sitting down for.

The fillets soak in dry white wine for 30 minutes, which firms the flesh slightly and adds a subtle acidity. After draining and patting dry, both sides get dipped in seasoned breadcrumbs for a light coating that crisps up in the oven.

Low-fat yogurt mixed with chopped green onions gets spooned over the breaded fish before baking. As it heats, the yogurt melts into a tangy, creamy blanket that keeps the fish moist underneath while the breadcrumbs around the edges turn golden.

A dash of paprika on top adds color and a faint smoky warmth.

Kitchen Tips

• Discard the wine after marinating and pat the fish dry. Wet fish won’t hold the breadcrumbs. The wine’s job is flavoring, not cooking.
• Don’t skimp on the yogurt layer. A thin layer dries out. Spread it generously so it insulates the fish during baking.
• Check for doneness at 20 minutes. The fish should flake easily when tested with a fork.

Variations

• Use tilapia, cod, or halibut if orange roughy isn’t available.
• Swap yogurt for sour cream for a richer, tangier topping.
• Add a teaspoon of Dijon mustard to the yogurt mixture for a sharper sauce.