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Steamed Orange Roughy with Herbs

Steamed Orange Roughy with Herbs

Oxmoor House MARCH 2006

  • Yield: 4 servings (serving size: 1 fillet)


  • 1/2 cup fresh parsley sprigs
  • 1/2 cup fresh chive sprigs
  • 1/2 cup fresh thyme sprigs
  • 1/2 cup fresh rosemary sprigs
  • 4 (6-ounce) orange roughy fillets
  • Lemon wedges (optional)


Place a steamer basket over boiling water in Dutch oven. Place half of each herb in basket. Arrange fish over herbs in basket; top with remaining herbs.

Cover and steam 7 minutes or until fish flakes easily when tested with a fork. Remove and discard herbs.

Carefully transfer fish to a serving plate, and garnish with lemon wedges, if desired.

Use any combination of fresh herbs to infuse this fish with flavor. Squeeze some fresh lemon juice over the fish before serving, and you won't miss salt.

Nutritional Information

Amount per serving
  • Calories: 125
  • Calories from fat: 0.0%
  • Fat: 1.4g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 25.4g
  • Carbohydrate: 1.4g
  • Fiber: 0.8g
  • Cholesterol: 34mg
  • Iron: 0.0mg
  • Sodium: 110mg
  • Calcium: 0.0mg

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Steamed Orange Roughy with Herbs Recipe