Description
Delicate and tender, orange roughy deserves a cooking method that honors its subtle flavor and texture. Slow poaching in the oven accomplishes just that, resulting in this Easy Oven Poached Orange Roughy that’s as effortless to make, as it is delightful to savor.
Ingredients
Scale
- 1 1/2 pounds orange roughy fillets, skin-off
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 4 tablespoons butter, cut into pieces (plus more for lining the casserole dish)
- 1 medium white onion, sliced
- 2 garlic cloves
- 11-ounces orange juice
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease an oven-safe casserole dish with butter.
- Season both sides of the orange roughy fillets with salt and pepper.
- Create a layer of sliced onions at the bottom of the casserole dish.
- Arrange the seasoned orange roughy fillets on top of the onions, making sure not to overlap them too much.
- Scatter the remaining sliced onions and garlic cloves over the fish, then dot with the butter.
- Pour the orange juice over the fish.
- Cover with a lid or aluminum foil. Bake in the preheated oven for 30-35 minutes, or until the fish turns opaque and flakes easily with a fork.
- Serve immediately with steamed rice, mashed potatoes and/or steamed vegetables.
- ENJOY!
Equipment
Notes
- Easily substitute the orange roughy with any white fish.
- Add additional seasonings to your liking.
- Cut larger garlic cloves in half.
- Substitute the white onion with sweet onions, yellow onions or shallots.
- Freshly squeezed or bottled orange juice will work in this orange roughy recipe.
- Monitor the fish after the first 25 minutes, as fish can vary in thickness and require less cook time.
- Try not to overcook the fish. As soon as it turns opaque and easily flakes with a fork, it’s done.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Easy
- Cuisine: Seafood