Broiled Orange Roughy With Lemon, Fines Herbes and Paprika |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 10 |
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Created this last night in the (desperate) phase one of the South Beach Diet. TERRIFIC fish, I love orange roughy anyway, but this was really yummy! Cooking times and amounts are very much approximated, as I am reconstructing this based on my memory of preparing it last night. Also, you may substitute any white fish in place of orange roughy. Ingredients:
4 (6 ounce) orange roughy fillets or 4 (6 ounce) other delicate white fish fillets |
2 -3 tablespoons olive oil |
2 -3 tablespoons paprika |
2 -3 tablespoons fines herbes (or a combination of parsley, chervil, chives and tarragon) |
2 tablespoons kosher salt |
1 tablespoon lemon zest, more if you wish |
2 -3 tablespoons lemon juice (or serve with lemon wedges) |
fresh ground black pepper |
Directions:
1. Preheat oven's broiler.
2. Place orange roughy fillets in a roasting pan and rub with kosher salt and oil.
3. You may also wish to spray bottom of pan with nonstick cooking spray, or use more oil, to keep fish from sticking.
4. Sprinkle paprika and herbs evenly on fish.
5. Sprinkle zest on fish.
6. You may add more zest if you wish.
7. Broil fish for 4 minutes; check for doneness.
8. If not done, continue broiling until completely opaque and fish flakes easily.
9. sprinkle with lemon juice or serve with lemon wedges.
10. Serve with freshly ground black pepper as well.
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