Lemon pepper baked orange roughy, lemon-herb baked orange roughy, and orange roughy with arugula, garlic and tomatoes are some simple recipes for orange roughy. These recipes are available on BettyCrocker.com, Pillsbury.com and Epicurious.com.
To make Betty Crocker's lemon pepper baked orange roughy, preheat an oven to 425 degrees Fahrenheit. Melt 2 tablespoons of butter or margarine in a rectangular baking pan. Stir together 2/3 of a cup biscuit mix, 1/4 cup yellow cornmeal, 1/2 teaspoon lemon pepper seasoning salt and 1/2 teaspoon of salt. In a separate bowl, beat together 1 egg and 2 tablespoons of water.
Dip a one-pound orange rough fillet into the egg mixture, then coat with biscuit mixture. Place the fillet in the pan and bake uncovered for 10 minutes. Turn the fish, then bake for another 15 minutes.
For Pillsbury's lemon-herb baked orange roughy, preheat an oven to 350 degrees Fahrenheit. Melt 2 tablespoons butter in a glass baking dish. Allow the butter to coat the bottom of the dish. Place 3/4 of a pound of orange roughy fillets in the dish and turn to coat them in butter.
Sprinkle the fillets with 1/2 teaspoon dried basil leaves. Top with 1 cup chopped plum tomatoes, 1/2 teaspoon seasoned salt and 1/4 teaspoon garlic powder. Pour 1/2 cup white cooking wine and 4 teaspoons lemon juice over the fillets. Bake for 15 to 20 minutes. Apple juice may also be used in the place of wine.