Baked Orange Roughy With Almonds Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Coat a medium baking dish with non-stick cooking spray.
• In a shallow bowl, mix bread crumbs, Parmesan cheese, Romano cheese, garlic powder, and salt.
• Brush both sides of orange roughy fillets with butter, and dredge in the bread crumb mixture. Arrange fillets in a single layer in the prepared baking dish, and sprinkle with parsley.
• Bake in preheated oven 10 to 15 minutes, or until the fish flakes easily with a fork.

Steps:

• For tartar sauce, in a small bowl, combine the mayonnaise, sour cream, pickle relish and mustard in a small bowl. Cover and refrigerate., In a large resealable plastic bag, combine the cornflake crumbs, Parmesan cheese and seasonings. Place the milk in a shallow bowl. Dip fillets in milk, then place in bag and shake to coat. , Arrange in a greased 15x10x1-in. baking pan. Bake at 450° for 10-15 minutes or until fish flakes easily with a fork. Serve with tartar sauce and lemon.

Steps:

• Put fish fillets in a greased 11x7 inch baking dish.
• Sprinkle with seasoned salt, pepper, and paprika.
• Drizzle with melted butter.
• Cover and bake at 400 degrees for 15 to 20 minutes or until fish flakes easily.

Steps:

• Season both sides of each orange roughy fillet with salt and pepper.
• Whisk the egg and milk together in a shallow bowl.
• If almonds are already slivered, then they are ready to use. If not, then place in a food processor for 5 seconds to break them up. Pulse as needed. Alternately, place the almonds in a plastic bag and break up with a heavy metal can or meat mallet.
• Mix the almonds with the flour in a second shallow bowl.
• Melt the coconut oil in a pan on medium heat and roll around to coat. Vegetable oil can also be used.
• NOTE: for the next 2 steps, it's best to use one hand for the milk-egg bowl and the other for the almonds-flour bowl.
• Dredge the orange roughy fillets one at a time through the milk-egg mixture, holding them up to allow the excess liquids to drip off.
• Place the fillet in the almond-flour mixture. Using your dry hand, make sure the fillet is coated in flour and almonds. Press almonds into the fillet on both sides.
• Place one fillet at a time in time in the pan (unless you have a large enough pan to comfortably fit more than one). Cook fillet for 3 minutes on each side.
• Repeat steps 7-9 for remaining fillets.

Steps:

• Combine butter and almonds in a saucepan and saute almonds until golden-brown.
• Arrange orange roughy fillets in a single layer in a shallow baking pan.
• Sprinkle fish with lemon or lime juice.
• Spoon sauteed almond mixture over fish.
• Sprinkle with salt, pepper and parsley.
• Bake covered at 350 degrees for 10 minutes.
• Uncover and bake 8 to 10 more minutes, or until fish flakes easily with a fork.
• Serve with lemon or lime wedges.

Steps:

• Preheat oven to 375^F Spray 9x13 inch baking pan with cooking spray.
• Place orange roughy in pan.
• Combine mayonnaise, lemon juice to taste, and dijon mustard.
• Spread evenly over orange roughy.
• Combine bread crumbs, shallot, garlic and 1-2 tablespoons melted butter in a ziplock bag.
• Add enough butter to coat ingredients a little.
• Shake to mix.
• Sprinkle bread crumbs over orange roughy.
• Bake uncovered until fish is done and crumbs are light brown and a little crispy, 20 to 25 minutes, depending on the thickness of the fish.
• Usually it takes about 10 minutes per inch of thickness, including the topping.

Steps:

• Cut fish into serving-size pieces.
• Beat egg in small shallow bowl.
• Combine remaining ingredients in second shallow bowl.
• Dip fish into egg and then into crumb mixture, coating completely.
• Place on foil-lined baking sheet tucking tail under if needed.
• Bake at 450 degrees F oven for 6-8 minutes or until fish flakes easily with fork.

Steps:

• Pull off four sheets of good quality aluminum foil, each about 24 inches long. Double each one over so it's a foot long and spray with the cooking spray.
• Pre-heat the oven to 375-degrees F.
• Lay out a fillet on each sheet of foil and pull the sides up a bit so that it will hold liquid.
• Squeeze a half lemon over each fillet. Cut up the spent lemons into wedges and put the pieces around the fish.
• Pour the melted butter equally over each fillet. Lightly dust the top of each fillet with the paprika. Instead of paprika, you could substitute Old Bay Seasoning, which yields an excellent flavor. In any case, you may not need all the spice, depending on the size of your fillets.
• Close the foil and make a seal. Place the closed foil bowls into the oven, middle rack, and bake for 15 minutes.
• Revove the foil bowls from the oven, carefully open them to expose the filets and place them all on a sheet pan. Re-set the oven to "broil" (on "high" if there is a setting), and return the fish to the oven just above the middle rack. Broil for just a few minutes until you see very slight browning, no more than 5 minutes.
• Garnish with the parsley sprigs and serve hot with basmati rice on the side. (See: Recipe #217802 ). You can just leave the fish on the foil and place it on serving plates if you wish.

Steps:

• In a shallow bowl, combine bread crumbs and salt. In another shallow bowl, combine the orange juice, soy sauce, butter, oil and lemon juice. Dip the fillets into orange juice mixture, then coat with crumb mixture. , Place in a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 450° for 15-18 minutes or until fish flakes easily with a fork.

Steps:

• Preheat oven to 425.
• Grease a 9 * 9 pan.
• Place fish in a single layer in pan and cover with milk.
• Combine remaining ingredients in a mixing bowl and spread over fish.
• Bake 20-25 minutes or until fish flakes.

Steps:

• Place almonds in a small microwave-safe dish. Cover and microwave on high for 1-2 minutes or until lightly toasted. , Place the fillets in a 9-in. microwave-safe pie plate. Dot with butter and sprinkle with almonds. Combine the remaining ingredients; pour over fillets. Cover and microwave at 70% power for 5 minutes or until fish flakes easily with a fork.