Baked orange roughy with lemon dill sauce

Baked Orange Roughy


Ingredients for 1 portion:

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,
all-purpose flour, as needed,
salt and pepper to taste,
2 Tbsp. vegetable oil.


1. Pat dry the orange roughy fillet, season it lightly with salt and pepper and dredge it in the flour.

2. Heat the oil in a non-stick pan and fry the orange roughy on both sides until lightly golden.

3. 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.

4. For the saffron rice: Boil the rice and toss it in a pan with the sofrito sauce (the sauce for authentic paellas).

5. 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.

6. 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.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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