Reviewed: Nov. 17, 2009

to avoid the mashed potato effect many of the reviewers complained about i placed the fish on a greased wire rack on my baking sheet. i also only used 1/2 c flakes. it worked except this method didnt brown or crisp up for me at all. i dont think the oil did much. maybe leave it out and then spray them w/ pam after coating? also, i think the dried oregano flavor was too strong for the delicate flavor of the fish. i would suggest old bay or lemon pepper. made this w/ microwave risotto(also on this site and green beans.

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MI$$DREA

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Nov. 14, 2009

My family hates fish, so I never make it, but I served it prepared this way tonight. I sprinkled the mashed potato flakes over the tops, rather than coat both sides. I also added some garlic salt and some lemon pepper. Lastly, I covered the tops w/chopped cashews. Delicious! My cooking time was longer than 10 minutes, and the nuts burned a tad. Next time, foil over the top for 5-7 minutes, then uncovered for 10.

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momofpickyboys

Cooking Level: Intermediate

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Reviewed: Sep. 4, 2009

The most powerful flavor is potato. Mushy potato underneath even though I put it on as thin as possible. Could not even taste the lemon or oregano.

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DancingBear6

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Reviewed: Aug. 24, 2009

This was some of the easiest and best orange roughy I have ever made. The lemon was just a hint and gave this dish just what it needed.

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Joejoerallo

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Reviewed: Jul. 25, 2009

I made a few minor adjustments.....Like the others, definitely use less instant potatoes. I coated 1 side and it finished crispy. Do not marinate the fish in the lemon juice mixture. The lemon will over power the fish. Just dip and lay in pan. Also, I added a very, very light sprinkle of cayenne pepper before the potato coating. Then top it off with parsley flakes to add color.

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Rosemary's Kitchen

Cooking Level: Intermediate

Living In: Wexford, Pennsylvania, USA

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Reviewed: Apr. 10, 2009

Since Orange Roughy wasn't available, I opted for haddock, which was listed as an alternative. All I tasted was the lemon juice. Even adding Parmesan cheese to the flakes didn't help. I won't make it again.

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JED901

Cooking Level: Intermediate

Home Town: West Bend, Wisconsin, USA

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Reviewed: Mar. 13, 2009

Excellent! I did kick up the flavor a little by adding 1 & ½ TBSP grated parmesan cheese and 1 tsp garlic powder to the potato flakes. I also put it under the broiler for the last 2 min to crisp up the top.

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Toledo Dave

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Reviewed: Feb. 22, 2009

I did as other reviewers recommended and only lightly coated the fish with potato flakes and this came out pretty good. A little bland, but we ate it with cocktail sauce and it was satisfying. Used flounder cuz that's what I had on hand. Will make again because it was very quick and easy.

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HADHAFANG13

Cooking Level: Intermediate

Home Town: North Richland Hills, Texas, USA

Living In: Olympia, Washington, USA

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Reviewed: Feb. 2, 2009

I tried to like this, honestly. I've never used potato flakes before, so maybe I messed that part up. I will look at future reviews to figure out what I may have done wrong.

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Marianne

Cooking Level: Intermediate

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Reviewed: Jan. 17, 2009

Very good! I did use less potato flakes on it but it still wasn't crispy but we all loved it regardless!

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Anne

Cooking Level: Intermediate

Living In: Mishawaka, Indiana, USA

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Reviewed: Dec. 3, 2008

I used tilapia in this recipe; it has great potential, but turned out a little dry, with not quite enough lemon flavor. I will probably make it again, but I might marinade it in the lemon juice mixture a little longer. Thanks for the recipe!

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larkspur

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Wauwatosa, Wisconsin, USA

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Reviewed: Nov. 23, 2008

I must have pressed to much potato onto these because they tasted like potato pancakes. It over powered the delicate flavor of the fish. I will try it again tho because it was so quick and easy.

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Robyn Cotter

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Reviewed: Nov. 1, 2008

It's always the simplest recipes on this site that wow me. Loved this one. I did turn the fish once & just used a light coating of potato flakes. Delish!

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Scotdog

Cooking Level: Intermediate

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Reviewed: Oct. 6, 2008

Easy and quick to prepare. Good flavor and texture. I added some Mrs Dash seasoning as well. I would make this dish again. I did make it with Orange Roughy, but I imagine it would serve well on other types of white fish as well.

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HIRSHEYBOLT

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Reviewed: Jul. 18, 2008

Excellent! Like one reviewer said, used less potato flakes & I even had 6 pieces of fish! I also added a little Italian Seasoning into liquid mix. Then, after coating fish and placing in pan, I sprinkled a little of Emeril's Bayou Blast seasoning as we like things spicy.Could use any red pepper blend. I also made sure oven was pre-heated to 500 even though recipe did not say to "preheat". This may be what caused one reviewer to say fish was mushy. Either that, or used too much potato flakes. I did find that the bottom edges, if baked touching other pieces created a tiny bite of "mashed potatoes", so next time, might try dipping both sides in liquid, but only breading top side-lightly! I had a few really thick pieces so finished up browning with about 4 or 5 mins under the broiler (on low) and WATCHED it carefully to prevent burning. This is definitely a "keeper" !!

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Jackie

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Reviewed: Nov. 10, 2006

Next time use less potato flakes - then fish will be crispier and tastier.

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Katie H.

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Reviewed: Nov. 9, 2006

I couldn't get the fish to be light and flakey. I cooked it for at least 20 mins. and then added it to the skillet and it was still mushy in the center.

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Robin Heasley

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Reviewed: Nov. 1, 2006

Very good and tasty. Had never tried orange roughy before but really loved it and this recipe is fast and delicious.

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BAJAROSA

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Crispy Orange Roughy

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