This recipe is a nice alternative to fried fish, and the spices give the fish plenty of flavor. You can substitute any mild fish for the roughy.
Recipe information
Yield
serves 6
Ingredients
2 cups dry bread crumbs
1/2 cup grated Parmesan cheese
1/2 cup chopped fresh parsley
1 teaspoon paprika
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
2 teaspoons salt
1/2 teaspoon pepper
6 orange roughy fillets, 3–4 ounces each
1 cup buttermilk, well shaken
Lemon wedges, for serving
Preparation
Step 1
Preheat the oven to 375°F.
Step 2
In a large, flat dish, mix the bread crumbs, cheese, parsley, paprika, oregano, basil, salt, and pepper. Spray a 9 × 13 × 2-inch baking dish with cooking spray. Dip each fillet in the buttermilk, and then coat it with crumbs, pressing to be sure they adhere. Arrange the fillets in the baking dish and bake uncovered for 25 minutes, or until the fish flakes easily with a fork. Serve with the lemon wedges.
From Gwen
Step 3
Choose only the freshest fish. If you are in an area where fresh fish isn’t readily available, use frozen.
Reprinted with permission from Georgia Cooking in an Oklahoma Kitchen: Recipes from My Family to Yours by Trisha Yearwood with Gwen Yearwood and Beth Yearwood Bernard. Copyright © 2008 by Trisha Yearwood. Published by Crown Publishing Group. All Rights Reserved.
Trisha Yearwood is a three-time Grammy-award winning country music star and the author of the bestselling cookbook Georgia Cooking in an Oklahoma Kitchen. She is married to megastar Garth Brooks.
