Baked Orange Roughy with Cheese & Mushrooms
Flaky orange roughy baked over mushrooms and scallions with white wine, lemon, cheese strips, and a bread crumb crust broiled golden. Elegant fish dinner in 30 minutes.
YIELD
4 servingsPREP
15 minCOOK
15 minREADY
30 minThis is the kind of fish dish that looks like you fussed but really only took half an hour.
Orange roughy fillets rest on a bed of sliced mushrooms and scallions, get splashed with white wine and lemon juice, then bake under strips of melting cheese and a final scatter of bread crumbs.
A quick flash under the broiler at the end gives you that golden, crispy top.
The wet waxed paper trick during baking steams the fish gently so it stays moist while the topping builds flavor.
Variations
- Swap the fish: Cod, haddock, catfish, ocean perch, or rockfish all work beautifully here.
- Herb switch: Try thyme or tarragon in place of marjoram for a different aromatic note.
- Cheese upgrade: Use Gruyere or fontina strips for a nuttier, richer melt.
Pro Tips
- Tuck the thin tail ends of the fillets under so everything cooks evenly.
- Don’t skip the crumpled wet waxed paper. It creates gentle steam that keeps the fish from drying out.
- Watch the broiler closely at the end. One minute is all you need for color.
Ingredients
Directions
Preheat oven to 400℉.
Grease a shallow 2-quart baking dish with margarine.
Evenly scatter the scallions and mushrooms over the bottom of the dish.
Place fillets on top in a single layer.
(Overlap or tuck under, the thin ends of the fillets).
Mix wine and lemon juice together and pour over the fish.
Sprinkle with marjoram and black pepper.
Evenly distribute the cheese strips over the fillets.
Crumple a large piece of waxed paper and wet it.
Shake off excess water and and place the paper loosley over the fish.
Bake for about 7 minutes.
Remove fish from the oven, take off the waxed paper.
Sprinkle fish with bread crumbs.
Bake another 7 to 9 minutes or until fish is just done.
Remove the fish from the oven and heat the broiler and broil just long enough to brown the top of the fillets, about 1 minute.
Substitiue: Cod, haddock, catfish, ocean perch or rockfish.
Comments
