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Palmer’s Direct To You Market
900 Jefferson Road, 14623

(585) 272-9470

Palmer’s Direct To You Market
900 Jefferson Road, Rochester, NY 14623
(585) 272-9470

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Lemon-Herb Orange Roughy
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Lemon-Herb Orange Roughy

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Lemon-Herb Orange Roughy

Baked orange roughy fillets with lemon, butter, and herbs.
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This Lemon-Herb Orange Roughy is a simple yet flavorful dish that brings out the best in this delicate white fish. Baked with lemon juice, butter, and a hint of herbs, it’s a perfect choice for a quick and healthy meal.

  • Author: Palmer’s Direct To You Market
  • Prep Time: 10 min
  • Cook Time: 17 min
  • Total Time: 27 min
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Ingredients

Scale
  • 2 lb orange roughy fillets
  • 0.5 tsp dried basil
  • 2 tbsp butter
  • 4 tbsp lemon juice
  • 4 tsp white cooking wine or apple juice
  • 0.25 tsp garlic powder
  • 0.5 tsp salt

Instructions

Preheat Oven: Preheat the oven to 350°F.

Melt Butter: Place the butter in a baking dish and heat in the oven for 3-5 minutes, until it sizzles. Remove the dish and coat it using the melted butter.

Prepare Fillets: Place the orange roughy fillets in the dish, turning to coat both sides in the butter. Sprinkle with basil, salt, and garlic powder.

Add Liquids: Pour the wine and lemon juice over each fillet and cover the baking dish with foil.

Bake: Bake for 15-17 minutes until the fish flakes easily with a fork.

Serve: Garnish with lemon slices and enjoy!

Notes

Cooking Tip: Ensure the fish is fully thawed and patted dry before seasoning to avoid excess moisture in the dish.

Serving Suggestion: Pair with steamed vegetables or a light salad for a balanced meal.

Optional Garnish: Add a sprinkle of fresh parsley or dill for added color and flavor.

Nutrition

  • Serving Size: Approximately 1/2 lb of fish
  • Calories: Approximately 220-250 calories per serving (depending on specific ingredient brands and measurements)
Food Safety Notice: Always wash hands and sanitize surfaces before and after handling raw meat, poultry, or seafood. Use separate cutting boards for raw proteins and ready-to-eat foods. USDA recommends whole muscle beef and lamb reach 145°F with a 3-minute rest, fish reach 145°F, and all poultry reach 165°F. Temperatures noted for whole muscle beef, lamb, and fish reflect culinary preference and may differ from federal guidelines. Ground meat of any kind must always reach 160°F. Consuming undercooked meat, poultry, or seafood may increase your risk of foodborne illness.