Orange Roughy with Sherry and Herb Sauce Recipe -
Orange Roughy with Sherry and Herb Sauce Recipe
  • READY IN 1 hr

Orange Roughy with Sherry and Herb Sauce

Recipe by  

"Orange roughy is baked with tomatoes in a thick sherry and herb sauce."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    20 mins
  • COOK

    40 mins

    1 hr


  1. Preheat oven to 300 degrees F (150 degrees C). Lightly grease a medium baking dish.
  2. Melt butter in a medium saucepan over medium heat, and stir in flour until smooth. Gradually stir in chicken broth and sherry. Cook, stirring constantly, until thick and bubbly. Mix in chives, basil, and thyme. Remove from heat, and set aside.
  3. In the prepared baking dish, arrange the orange roughy fillets in a single layer. Season with salt and pepper. Arrange tomato slices over the fish. Cover with the broth mixture.
  4. Bake 30 to 40 minutes in the preheated oven, until fish is easily flaked with a fork.
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Reviews More Reviews

Most Helpful Positive Review
Jan 11, 2004

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!

Most Helpful Critical Review
Jul 14, 2003

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.

Mar 05, 2007

The recipe was AWESOME! I added capers to the sauce, and it was wonderful. Thank you!

Oct 20, 2009

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.

Jul 14, 2003

Easy to make. Very tasty. Used thin slices of tomatoes and sweet sherry. Took a full 40 min. to bake. Will surely make again!

Dec 14, 2009

Substituted chicken, cooked for 40 min at 325. Also added sauteed mushrooms in another layer. Truly tasty.

Nov 22, 2008

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!

Oct 04, 2007

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.


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  • Calories
  • 141 kcal
  • 7%
  • Carbohydrates
  • 5.8 g
  • 2%
  • Cholesterol
  • 75 mg
  • 25%
  • Fat
  • 3.8 g
  • 6%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 19.1 g
  • 38%
  • Sodium
  • 339 mg
  • 14%

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

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