Orange Roughy in a Mushroom Sauce Recipe -
Orange Roughy in a Mushroom Sauce Recipe
  • READY IN 55 mins

Orange Roughy in a Mushroom Sauce

Recipe by  

"Easy to prepare - I used it the first time I ever prepared fish!"

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Ingredients Edit and Save

Original recipe makes 3 servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    55 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Line a baking pan with aluminum foil, and coat with cooking spray.
  2. In a medium saucepan coated with cooking spray over medium heat, cook and stir the mushrooms and onions about 4 minutes. Season with lemon pepper, Italian seasoning, pepper, and salt. Remove from heat, and allow to cool about 10 minutes. Thoroughly blend in the yogurt and Parmesan cheese.
  3. Arrange each orange roughy fillet in the prepared baking pan over about 2 tablespoons of the mushroom mixture. Top fillets with the remaining mushroom mixture. Sprinkle with bread crumbs.
  4. Bake 30 minutes in the preheated oven, or until the fish is easily flaked with a fork. Season with paprika and garnish with parsley to serve.
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Reviews More Reviews

Most Helpful Positive Review
Jul 19, 2011

Just used the recipe for the fish coating and it was incredible! I didn't have any mushrooms on hand but seriously can't wait to try it with them! This breading was perfect and light and full of flavor! Better than a restaraunt! Thank you for a great recipe!

Most Helpful Critical Review
Dec 11, 2007

If you rated potential, this recipe would be a five. I follow every recipe to a tee the first time. If I change it I'm not really trying the submitter's recipe. Having said that, this had WAY too much pepper. I think the pepper by itself or lemon pepper by itself would have been enough, but definitely not both! Can't wait to make it again and make some adjustments!!


21 Ratings

Jan 06, 2007

Added a dash of Chardonnay, handful of spinach and a sprinkling of chili flakes to the mushrooms while sauteeing.Yum!! Gives a bit of kick and increases the nutritional value..

Mar 08, 2011

After reading other suggestions I omitted pepper and salt. Was fine without. Also only used 6 oz of yogurt. It was sooo good. Hubby who never offers much in the way of comments thought it was excellent. If using frozen fillets -be sure to squeeze out excess water. Wouldn't hesitate to serve it for company - looks and tastes like chef-prepared!

Aug 27, 2008

one of the best fish recipes I have ever had and I am not a fish person

Feb 07, 2008

Fabulous! I was looking for another way to prepare fish and found this. I followed the other comments and did cut back on the pepper and was glad I did. I discovered I was out of yogurt and hate to admit I used sour cream!! (I typically cook low-fat) but it was wonderful.

Jan 07, 2009

Spicy and delicate. Followed the recipe to a *T* and LOVED it.

Oct 03, 2008

Borderline inedible - watery, way too peppery and otherwise flavorless. Ruined a perfectly tasty fish filet - stay far away from this one.


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  • Calories
  • 322 kcal
  • 16%
  • Carbohydrates
  • 31.6 g
  • 10%
  • Cholesterol
  • 81 mg
  • 27%
  • Fat
  • 4.1 g
  • 6%
  • Fiber
  • 3.6 g
  • 15%
  • Protein
  • 40 g
  • 80%
  • Sodium
  • 1253 mg
  • 50%

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

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