Orange Roughy in a Mushroom Sauce

Orange Roughy in a Mushroom Sauce

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

55 m servings 322 cals
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Original recipe yields 3 servings

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Nutrition

  • Calories:
  • 322 kcal
  • 16%
  • Fat:
  • 4.1 g
  • 6%
  • Carbs:
  • 31.6g
  • 10%
  • Protein:
  • 40 g
  • 80%
  • Cholesterol:
  • 81 mg
  • 27%
  • Sodium:
  • 1253 mg
  • 50%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

19
  1. 21 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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...

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...

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..

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 ...

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 wa...

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

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 h...

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

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

This recipe is great! Very easy to prepare and my family loved it.