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Breaded Orange Roughy with Tomato and Arugula Salad

Breaded Orange Roughy with Tomato and Arugula Salad

Ingredients

  • 1/2 cup plain dry breadcrumbs
  • 4 4-ounce pieces orange roughy fillets
  • 7 teaspoons extra-virgin olive oil
  • 4 plum tomatoes, quartered
  • 1 tablespoon Sherry wine vinegar
  • 1 large garlic clove, minced

Recipe Preparation

  • Preheat oven to 450°F. Place breadcrumbs in pie dish. Sprinkle fish with oregano, salt, and pepper. Turn fish in breadcrumbs to coat; shake off excess. Spoon 4 teaspoons oil onto center of rimmed baking sheet. Place in oven until oil is hot, about 5 minutes. Place fish atop oil; bake 5 minutes. Turn fish over; bake until just opaque in center, about 7 minutes longer.

  • Meanwhile, combine arugula and tomatoes in large bowl. Whisk vinegar, garlic, and 3 teaspoons oil in small bowl to blend. Season with salt and pepper. Drizzle dressing over salad and toss. Divide fish among plates and serve with salad.

Nutritional Content

calories, 186; total fat, 9 g; saturated fat, 1 g; cholesterol, 26 mg; fiber, 2 gReviews Section


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