Imagine transforming a simple fish fillet into a gourmet masterpiece that will have your dinner guests begging for the recipe. This Orange Roughy with Lemon Sauce is not just a meal—it's a culinary experience that combines delicate, flaky fish with a bright, buttery sauce that will tantalize your taste buds. Whether you're a seasoned home cook or a kitchen novice, this foolproof recipe promises restaurant-quality results with minimal effort and maximum flavor.
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 fillets of orange roughy
- 1/4 cup lemon juice
- 1/4 cup butter
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Pat the orange roughy fillets dry with paper towels to remove excess moisture, which helps achieve a better sear and prevents steaming.
- Season both sides of the fish fillets generously with salt and freshly ground black pepper, ensuring even coverage.
- Melt butter in a large non-stick skillet or heavy-bottomed pan over medium-high heat, allowing it to become slightly foamy but not brown.
- Add minced garlic to the melted butter and sauté for 30-45 seconds until fragrant, being careful not to burn the garlic.
- Carefully place the seasoned orange roughy fillets into the hot buttery pan, laying them away from you to prevent oil splatter.
- Cook the fillets for approximately 3-4 minutes on the first side, until the edges turn opaque and a golden-brown crust forms.
- Gently flip the fillets using a wide spatula and cook for an additional 2-3 minutes on the other side until the fish is fully cooked and flakes easily with a fork.
- Pour fresh lemon juice over the fillets during the last minute of cooking to infuse flavor and create a light sauce.
- Remove the fillets from the pan and transfer to serving plates, spooning any remaining butter and lemon sauce over the top.
- Garnish with fresh parsley or lemon wedges if desired, and serve immediately while hot.
Tips
- Pat the fish dry: Removing excess moisture is crucial for achieving a perfect golden-brown sear and preventing steaming.
- Use high-quality butter: The sauce's flavor depends on the butter, so opt for unsalted, high-quality butter for the best taste.
- Watch your heat: Medium-high heat is key—too low, and the fish won't sear; too high, and you'll burn the butter and garlic.
- Don't overcook: Orange roughy is a delicate fish that cooks quickly. Watch for the edges turning opaque and a golden crust forming.
- Fresh is best: Use fresh lemon juice and garlic for the most vibrant flavor. Avoid bottled lemon juice if possible.
- Serve immediately: This dish is best enjoyed hot, straight from the pan, to preserve its delicate texture and flavor.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 1g
Protein: 22g
Fat: 11g
Saturated Fat: 7g
Cholesterol: 55mg
