Orange Roughy With Sherry and Herb Sauce |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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DH found this recipes many years ago. Where-I'm not sure, but it's awesome! Ingredients:
4 orange roughy fillets |
1 tablespoon butter |
1 tablespoon flour |
1/4 cup chicken broth |
1/4 cup sherry wine |
2 tablespoons chives, chopped |
1/2 teaspoon basil |
1/2 teaspoon thyme |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1 medium tomato, sliced about 1/4 inch thick |
Directions:
1. Preheat oven to 300°F.
2. Melt butter in saucepan over med. heat. When melted, stir in flour until smooth.
3. Stir in chicken broth and sherry.
4. Cook until thickened and stir in basil, thyme and chives.
5. Spray a 9x13 inch baking dish with cooking spray and lay orange roughy on bottom.
6. season fish with salt and pepper and layer with tomato slices. Pour sauce over top of tomatoes.
7. Bake for 30-40 minutes or until fish flakes easily.
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