- 2 pounds orange-roughy fillets, cut to make 4 pieces
- 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
How to Make It
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.
Fish Alternatives: Any mild white-fleshed fish will work equally well here. Try flounder, sole, pike, or catfish fillets.
Variation: Orange Roughy with Orange Gremolada Bread Crumbs: Substitute the grated zest of 1/2 orange for the lemon zest in the bread-crumb mixture.
Wine Recommendation: One of the new, clean-as-a-whistle white wines from Spain or the south of France will pair nicely with the Mediterranean flavors of garlic and olive oil. Look for the Spanish albariño or a Côtes de Gascogne from France.