Orange Roughy Recipe

by Helen
(Canada)

My family loves Orange Roughy. It is a very "meaty" tasting fish. You can use orange juice in place of lemon if you prefer. This dish goes well with hot white, brown or wild rice.

Hope you like it too.

1 pound fresh or frozen Orange Roughy, cod or catfish fillets
1 cup chopped onion
1 cup chopped red and/or green sweet pepper
2 teaspoons bottled minced garlic
1 tablespoon cooking oil
1 can condensed cream of shrimp or cream of mushroom soup (Do Not Dilute)
3/4 cup half-and-half or light cream
1 teaspoon lemon juice
1/2 teaspoon lemon-pepper seasoning
1/4 cup fine dry bread crumbs
1/4 cup freshly grated Parmesan cheese

If using frozen fish, thaw, rinse and pat dry with paper towel. If necessary, cut fish into serving size pieces. Put the onion, sweet pepper and garlic in a large skillet or frying pan with hot oil and cook just until tender. Place the cooked vegetables into a 2-quart greased baking dish. Place the fish on top of the vegetables and bake uncovered in 400 degree oven for 10 minutes.

In the skillet/frying pan used for cooking the vegetables, combine the soup, half-and-half cream, lemon juice and lemon-pepper seasoning. Bring to a boil then reduce heat and simmer uncovered for 5 minutes.

Pour the soup mixture over the fish. Combine the Parmesan cheese and bread crumbs in a small bowl. Sprinkle over the soup and fish. Bake uncovered for 5-10 minutes more or until the bread crumbs are brown.

Make 4 servings.


Great Recipe Helen - Thanks!

Helen
This looked so good I tried it last night. Perfect. The taste combination is great. I am sure you can use other kinds of fish too and it will be just as terrific.