
Orange Roughy In Lemon Butter Sauce
🍋 Orange Roughy in Lemon Butter Sauce
Ingredients:
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4 orange roughy fillets (about 6 oz each)
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Salt and pepper to taste
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2 tablespoons olive oil or butter (for searing)
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4 tablespoons unsalted butter (for sauce)
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2 garlic cloves, minced
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2 tablespoons fresh lemon juice (1 lemon)
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1 teaspoon lemon zest
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2 tablespoons white wine or chicken broth (optional)
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1 tablespoon fresh parsley, chopped
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Lemon slices (for garnish)
Instructions:
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Prep the Fish:
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Pat the orange roughy fillets dry with paper towels.
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Season both sides with salt and pepper.
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Cook the Fillets:
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Heat olive oil or 1 tbsp butter in a large skillet over medium heat.
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Place fillets in the skillet and cook for about 3–4 minutes per side, depending on thickness, until the fish is opaque and flakes easily with a fork.
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Remove the fillets from the skillet and set aside.
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Make the Lemon Butter Sauce:
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In the same skillet, reduce heat to low and add 4 tbsp butter.
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Add minced garlic and sauté for 30 seconds until fragrant.
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Stir in lemon juice, zest, and wine or broth. Let it simmer for 1–2 minutes.
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Taste and adjust seasoning (more lemon, salt, or a pinch of sugar if too tart).
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Finish and Serve:
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Return the fish to the skillet for 1 minute to warm and coat with sauce.
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Sprinkle with fresh parsley and garnish with lemon slices.
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Serve with rice, mashed potatoes, or steamed vegetables.
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✅ Tips:
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Orange roughy is delicate, so avoid overcooking it.
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Swap wine with broth if you prefer a non-alcoholic version.
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Add capers or a pinch of red pepper flakes for a twist.
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