This recipe for orange roughy is really simple to make and has a citrus twist.
| Prep Time: | 10 mins |
| Cook Time: | 5 mins |
| Total Time: | 15 mins |
| Servings: | 4 |
Ingredients
- 1 tablespoon olive oil
- 4 (4 ounce) fillets orange roughy
- 1 orange, juiced
- 1 lemon, juiced
- ½ teaspoon lemon pepper
Instructions
- Heat oil in a large skillet over medium-high heat.
- Place fillets into hot oil. Drizzle with orange juice and lemon juice, then sprinkle fillets with lemon pepper. Cook until fish flakes easily with a fork, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Nutrition Facts
| Calories | 140 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 67 mg |
| Dietary Fiber | 2 g |
| Protein | 19 g |
| Saturated Fat | 1 g |
| Sodium | 139 mg |
| Sugars | 4 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
Instead frying in the skillet, I baked it. Great flavor.
I will make this again. I added some garlic powder as others suggested and paprika for color. I did not add the fresh juice till after I turned over the fish. I added lemon zest to the juice for extra flavor. I believe that it will be tasty with any other white fish fillets.
I used cod and could not even taste the freshly-squeezed orange and lemon juices, only lemon pepper seasoning. Adding the juices to the fish at the beginning and then flipping the fillets left you with zero fresh juice flavor. This cooks so quickly that there’s no time for the juice to infuse the fish and when you flip to the other side to finish cooking, the juice just quickly evaporates…hope that makes sense to you. If I were to make this again (unlikely), I’d wait until the fish is nearly cooked on the other side and then drizzle with the juices. It also could use a garnish of some sort like chopped parsley or cilantro, has no eye appeal.
I have made this many times and it always tastes great. The only change is that I use blood orange olive oil.
Absolutely love this recipe with any white fish
Good recipe. I tweeked it to my liking and my calorie intake. I sprayed the fish and shrimp (I used 8 oz of raw shrimp also) with butter spray and seasoned with old bays, Ground himalyan pink salt, fresh grpund pepper, lemon pepper and I also used a little garlic powder on the shrimp. I used 1.5 tsp of olive oil, 3 cloves garlic (2 minced, 1 sliced) 5-6 chopped leaves of fresh basil. I warmed it all up in the oil before adding the fish, shrimp and juice. Fish cooked for 5 minutes added shrimp at halfway mark.
Very simple and yummy. Added a little garlic salt too.
Delicious. Extremely easy to prepare. This is a great quick after work dinner.
This was delicious, no changes were necessary. Everyone loved it. We will definitely make this again.
Super easy and super good. Didn’t need to change anything!
I crushed it up and it was amazing
Super easy and quick. Very satisfying. I served it were turmeric rice.
So easy and very good!
I used this recipe on tilapia. It was a good flavor. However, I don’t recommend adding the lemon/orange juice prior to cooking the fish. Brown the fish first, then add the juices. This will keep you from over cooking the fish.
It’s probably not fair to give this one star, because I didn’t use orange roughy, but I wouldn’t used a fished-out species. I used Pacific cod, and it came out very bland. Perhaps not enough lemon, but I covered it well with lemon pepper. Still bland. Oh, well.
DELISH!!! doesn’t even need salt. I used lime juice instead of orange juice. Still yummy!
Made as written and was surprised how good it was. Even my husband liked it.
how easy and amaaaaaazing!!!
Easy, fast and very good. With making again.
Very good and super easy. Didn’t have an orange, so I used orange juice. And I didn’t have lemon pepper, but used a spice mix I had on hand (Indochina Seasoning). The combination was fantastic!
Ok.