Oven-Poached Herb-Crusted Orange Roughy Recipe

Oven-Poached Herb-Crusted Orange Roughy Recipe

4.8

This Oven-Poached Herb-Crusted Orange Roughy is a delicate and flavourful dish, perfect for a light yet satisfying meal. The tender orange roughy fillets are gently poached in a herb-infused broth, allowing the natural flavours of the fish to shine while absorbing the fragrant notes of fresh herbs. It’s an elegant dish that’s easy to prepare, making it ideal for both weeknight dinners and special occasions.

Ingredients:

  • 4 orange roughy fillets
  • 1 cup fish stock
  • 1/2 cup white wine
  • 2 garlic cloves, minced
  • 1/4 cup fresh parsley, chopped
  • 2 sprigs of thyme
  • 1 bay leaf
  • Salt and pepper, to taste
  • Olive oil, for drizzling

Instructions:

  1. Prepare the Herb Broth
    1 Prepare the Herb Broth

    Preheat your oven to 180°C (350°F). In a large ovenproof baking dish, combine fish stock, white wine, minced garlic, chopped parsley, thyme, and a bay leaf. Add a pinch of salt and pepper to taste, then stir to mix the flavours. Place the orange roughy fillets in the dish, ensuring they are submerged in the broth. Cover the dish with foil, creating a seal to trap the steam, and place it in the preheated oven.

  2. Poach the Fish
    2 Poach the Fish

    Let the orange roughy poach in the oven for about 15-20 minutes, depending on the thickness of the fillets. The fish should be opaque and easily flake with a fork. Once cooked, carefully remove the baking dish from the oven and discard the bay leaf.

  3. Serve
    3 Serve

    Using a slotted spoon, transfer the poached fillets to a serving platter. Garnish with a sprinkle of freshly chopped parsley and a drizzle of olive oil. Serve with a side of steamed vegetables or a light salad to complement the delicate flavours of the fish.

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