Baked Orange Roughy Italian-Style Recipe -
Baked Orange Roughy Italian-Style Recipe
  • READY IN 30 mins

Baked Orange Roughy Italian-Style

Recipe by  

"The flavor of this delicate fish is enhanced with Italian-style seasonings that are sure to please even the pickiest eater. Quick, easy, and simply delicious."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    30 mins


  1. Preheat oven to 400 degrees F (200 degrees C). Coat a medium baking dish with non-stick cooking spray.
  2. In a shallow bowl, mix bread crumbs, Parmesan cheese, Romano cheese, garlic powder, and salt.
  3. 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.
  4. Bake in preheated oven 10 to 15 minutes, or until the fish flakes easily with a fork.
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Reviews More Reviews

Most Helpful Positive Review
Oct 26, 2003

We've been making orange roughy similar to this for years. To make this recipe even healthier, I skip the butter step. Then I sprinkle the fillets with garlic salt and press them into equal parts seasoned bread crumbs and parm cheese (I actually prefer the stuff in the green jar over real, for this dish). Bake on a foil-lined baking sheet coated with a bit of spray. Sometimes we spritz the tops of the fillets with spray, which makes the coating a little crispy. My husband is NOT a fish eater, but he requests this dish at least once a month. You will be surprised how tasty this is!

Most Helpful Critical Review
Oct 24, 2011

This was just okay for us - kind of a "sleepy" dish. Also, most Italians, like me, generally don't add any cheese to seafood dishes and while I do enjoy it in certain dishes, I didn't particularly care for it in this one. The boldly flavored cheeses are a little TOO bold for the delicately flavored fish. I used grouper filets and because I didn't want all that bread crumb coating I just sprinkled some over just the top of the filets, then drizzled them with melted butter. We ate our dinner, but it was without enthusiam.

May 11, 2004

I have made this recipe many times with great results. I keep frozen orange roughy from wholesale club on hand because everyone, esp. my 9 yr old, loves it. To save time I do not thaw, and simply place the ingredients on top of the fish (must bake longer). I substitute olive oil for butter, do not use the salt, and add fresh lemon slices. Very moist & tasty! Have also used tilapia, but prefer orange roughy.

Jan 18, 2003

YUM! I used frozen mahi mahi and soaked them in milk for about a half hour to get rid of the fishy taste. My seafood-hating husband liked this too. Will make again!

Oct 25, 2003

This dish added versatility to my fish cuisine. For me, it was better than always frying or baking plain using the usual seasonings. Unlike the previous rater, this dish is a keeper. Is it 5-star chef, gourmet delicious?...probably not, but like most recipes on this site, it's home-style, family friendly and perfect for the busy professional like myself.

Jul 23, 2003

My husband and I loved this-

Jun 16, 2003

Wonderful flavor and very low fat, as I only needed a tiny bit more than 1 T. olove oil instead of the butter. My 11-year-old son ate three portions, and our daughter (13) had seconds. A real hit for this household. Will definitely make it again. Thanks!

Feb 12, 2003

YUMMY YUMMY YUMMY - a great new way to enjoy fish! I just sprayed the fish with olive oil then coated it and it cooked up flakey and full of flavor - no fishy taste at all! To complete the meal I saute' some squash, zucchini, mushrooms and onions while the fish cooked and it was a great meal. My husband is not a fish lover and he went for seconds!


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  • Calories
  • 242 kcal
  • 12%
  • Carbohydrates
  • 5.4 g
  • 2%
  • Cholesterol
  • 105 mg
  • 35%
  • Fat
  • 14.4 g
  • 22%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 21.9 g
  • 44%
  • Sodium
  • 645 mg
  • 26%

* Percent Daily Values are based on a 2,000 calorie diet.

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