This baked fish recipe calls for orange roughy, but any white fish with a thick flesh will work well.
Some people don’t want to use orange roughy because it has been quite overfished around the world, so just substitute another fish, like haddock, catfish or cod.
This wonderful orange roughy recipe was shared by Helen from Canada. She says: 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.
Baked Fish Recipe: Orange Roughy
- 1 pound Orange Roughy, cod or catfish fillets, fresh or frozen
- 1 cup onion, chopped
- 1 cup red pepper, or green, chopped
- 2 teaspoons garlic, bottled, minced
- 1 tablespoon oil
- 1 can cream of mushroom soup, or cream of shrimp soup, Do Not Dilute
- 3/4 cup half-and-half cream, or light cream
- 1 teaspoon lemon juice
- 1/2 teaspoon lemon-pepper seasoning
- 1/4 cup bread crumbs, fine
- 1/4 cup Parmesan cheese, freshly grated
- 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.
Makes 4 servings.