Matt's Orange Roughy

Baked orange roughy with a savory butter glaze that practically guarantees a moist, flavorful fillet every time. The combination of melted butter, Worcestershire sauce, and seasoned salt creates a sauce with serious depth, while parsley and minced onion add just enough freshness to keep things interesting.

Brush the mixture generously on both sides of the fillets before baking. That double coating is key because orange roughy is a lean, mild fish that benefits from all the flavor you can give it. The butter baste keeps the flesh tender while the edges get lightly golden.

Pro Tips

• Pat fillets dry with paper towels before brushing. Moisture on the surface prevents the glaze from sticking.
• Don’t skip the Worcestershire. It brings an umami backbone that plain butter just can’t match.
• Check doneness at 20 minutes. Orange roughy is thin enough that a few extra minutes can dry it out. The fish should flake easily with a fork.

Variations

• Lemon herb: Add fresh lemon juice and swap parsley flakes for fresh dill.
• Swap the fish: This butter glaze works beautifully on tilapia, cod, or sole.