烤香草脆皮橙鲷食谱

Instructions:

1. 
   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. 
   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. 
   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.