1 orange roughy fillet,
1/3 cup parboiled rice,
3 Tbsp. sofrito sauce,
3 oz. heavy cream,
1/2 lemon, juiced,
1 pinch freshly chopped dill,
little flour,
salt and pepper to taste,
2 Tbsp. vegetable oil.
Recipe: Pat dry the orange roughy fillet, season it lightly with salt and pepper and dredge it in the flour. Heat the oil in a non-stick pan and fry the orange roughy on both sides until lightly golden. Transfer the fish in a baking dish over parchment paper and bake it in a preheated oven at high temperature for another 7-8 minutes. For the saffron rice: Boil the rice and toss it in a pan with the sofrito sauce (the sauce for authentic paellas). While the orange roughy fillet is baking, combine the heavy cream, dill, lemon juice and little black pepper in a small pan and bring to a boil. Reduce the lemon dill sauce slightly and pour it over the ready fish. Interesting info: The orange roughy is a deep-sea, cold water fish. It grows very slowly, reaching maturity at 20 to 30 years of age, and can live up to 150 years.
