Lemon-herbed orange roughy
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil or butter |
| 1 | tablespoon | Minced fresh thyme and/or parsley leaves; OR 1 tsp dry thyme leaves, crumbled |
| 1 | Clove garlic, minced | |
| ¼ | cup | Dry white wine |
| 1 | teaspoon | Fresh lemon juice |
| 1 | 1 1/2 lb orange roughy fillets Ground black pepper | |
| ½ | teaspoon | Grated fresh lemon peel |
| 1 | Green onion, thinly sliced Garnish: lemon slices and herb sprigs | |
Directions
Heat olive oil or butter in a 10- to 12-inch frying pan over mdm-high heat. Add herbs and garlic and stir about 30 seconds. Pour in wine and lemon juice. Add fillets and spoon liquid over top. (If cooking frozen fillets, add to liquid then cover and bring to simmer. Cooking time will be just a few minutes longer, depending upon thickness and temperature of fish.) Sprinkle fish with pepper and lemon peel, then onions. Cover and simmer until fish turns opaque in center; cut into thickest part of fillet to test.
This should take 7 to 9 minutes for a ¾- to 1-inch thick fillet. Transfer fish to a platter and cover to keep warm. Increase heat to high and boil liquid until reduced to 2 to 3 tbs, 1 to 2 minutes. Pour sauce over fish. Garnish with lemon slice and sprig of fresh herb.