Orange Roughy with Vegetables

This one-pan baked orange roughy is about as straightforward as healthy weeknight cooking gets. The fish fillets sit in a single layer, get a squeeze of lemon juice, then disappear under a blanket of stewed tomatoes, mushrooms, red bell pepper, celery, and onion seasoned with Italian herbs and thyme.

Everything bakes together uncovered, which is important. Without a lid, the vegetable sauce reduces and thickens as the fish cooks, concentrating flavor instead of steaming into a watery mess. By the time the fish flakes with a fork, the topping has turned into a chunky, almost ragu-like sauce.

Orange roughy is an incredibly mild, lean white fish. It doesn’t fight with the vegetables for attention. Instead it absorbs the tomato and herb flavors as it bakes, making every bite taste like a complete dish rather than fish with a side.

Kitchen Tips

• Arrange fillets in a single layer with space between them. Overlapping pieces cook unevenly, with the bottom one overcooking before the top is done.
• Check for doneness at 25 minutes. Orange roughy is thin and cooks fast. The fish should flake easily with a fork but still be moist inside.
• A pinch of red pepper flakes goes a long way. This recipe uses a very light hand with the heat. Taste the sauce before adding more.

Variations

• Tilapia or cod swap: If orange roughy isn’t available, tilapia, cod, or any mild white fish works with the same cooking time.
• Mediterranean twist: Add sliced Kalamata olives and capers to the vegetable mixture for a punchier, brininess that pairs well with the stewed tomatoes.