Simple Orange Roughy Recipe
Prep Time:
5 minutes
Cook Time:
20 minutes
Servings:
3 Servings
Ingredients
  • zest of 1 lemon
  • 3 tablespoons lemon juice
  • ½ cup heavy cream
  • 2 tablespoons chicken stock or water
  • 2 garlic cloves, minced
  • 1 teaspoon salt, divided
  • 1 to 1 ½ pounds orange roughy, cut into 4 to 6-ounce fillets (defrost, if frozen)
  • black pepper, to taste
  • 2 tablespoons butter
Directions
  1. Place the lemon zest, lemon juice, heavy cream, chicken stock or water, minced garlic, and ¼ teaspoon of salt in a small saucepan over medium heat. Bring to a simmer, and reduce the heat to low. Cook, whisking occasionally, for 5 minutes.
  2. Pat the orange roughy dry with paper towels. Season with ¾ teaspoon of salt and black pepper.
  3. Melt the butter in a large skillet over medium heat.
  4. Place the roughy fillets into the butter, and cook for 2 to 3 minutes. Flip, and cook for an additional 2 to 3 minutes, or until golden brown and cooked through.
  5. Place the orange roughy fillets on a serving platter, and top with the lemon cream sauce.
  6. Garnish with fresh chopped parsley and lemon slices, if desired.