Orange Roughy In Orange Sauce – a delicious recipe with orange roughy fillet, pepper, orange juice, dried lavender, carrots, scallions. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Pepper both sides of the fish.
2
Pour orange juice in a measuring cup (I used ready-made but imagine freshly squeezed from 2 oranges will be so much better), stir in lavender and white wine and set aside.
3
Heat peanut oil (or use unsalted butter) in small skillet, stirring to coat until tender (5 minutes).
4
Meanwhile in a large skillet, suitable for poaching fish, add orange juice mixture and bring to a boil over medium high heat. Add fish and lower heat to a simmer until fish is tender and flakes with a fork (10 - 15 minutes). Remove fish to a platter and keep warm.
5
Add orange liqueur, if using, to pan and turn up heat and reduce by half. Return fish to pan until heated through.
6
Place fish on plates and top with vegetables, spooning sauce over fish.
71
kcal
Calories
1
g
Fat
16
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 large orange roughy fillet (mine was a little over 1/2 pound), pepper, 1 cup orange juice, 2 tablespoons dried lavender, and more.
Yes, Orange Roughy In Orange Sauce falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
