Recipe by DOREENBUCH
"Orange roughy is baked with tomatoes in a thick sherry and herb sauce."
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chopped fresh chives
8 (4 ounce)
orange roughy fillets
tomatoes, peeled and sliced
Sometimes Orange Roughy has a very fishy taste, but the tomatoes, spice and sherry add a unique flavor that compliments this meaty fish. I used stewed tomatoes rather than fresh tomatoes and the results were excellent!
I substituted flounder because my market didn't have fresh orange roughy. While the fish was moist after baking 40 minutes, there was an overpowering flavor that we didn't care for. I'm guessing that it was the amount of thyme. If you wanted to experiment with the seasonings, this recipe could have possibilities.
The recipe was AWESOME! I added capers to the sauce, and it was wonderful. Thank you!
Easy to make. Very tasty. Used thin slices of tomatoes and sweet sherry. Took a full 40 min. to bake. Will surely make again!
Substituted chicken, cooked for 40 min at 325. Also added sauteed mushrooms in another layer. Truly tasty.
Such an easy-to-prepare meal that tastes fancy. We loved the sherry and herb sauce. It was subtle yet flavorful. I baked at 350 degrees for 30 minutes and it was perfect. The sauce would be great over chicken or pork, too.
This is a wonderful recipe! We've tried it with tilapia and it also worked out well. The only changes we made were that we added some minced garlic with the melting butter and increased the salt a bit. And at times when we haven't had fresh tomatoes, we've drained a can of diced tomatoes and used those instead. Otherwise, we pretty much followed the recipe. Thanks, Doreen!
This was a winner! The sauce was awesome. I added capers as some of the reviews suggested. I will try it with chicken and pork also.
* Percent Daily Values are based on a 2,000 calorie diet.
Orange Roughy with Sherry and Herb Sauce
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 141
** Calories from Fat: 34
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