Description
A delightful recipe for pan-seared orange roughy, a flavorful and tender fish dish served with a tangy lemon-caper sauce. Perfect for a quick and delicious dinner!
Ingredients
Units
Scale
Ingredients:
- 8 ounce orange roughy (2 fillets)
- 1 tablespoon flour (use gluten-free AP flour if needed)
- pinch salt, pepper
- 1 tablespoon olive oil
- 2 tablespoons butter, divided
- 1 lemon, juiced
- 1 tablespoon capers
- small handful fresh herbs (such as fresh rosemary, chives, or oregano)
Instructions
- Pat Dry and Season: Pat dry the orange roughy fillets. Dust with flour, salt, and pepper.
- Cook Fillets: Heat olive oil and 1 tablespoon butter in a pan. Cook fillets for about 3 minutes on each side.
- Test for Doneness: Use a spatula to flip the fish when it releases easily. Cook for an additional 2-3 minutes.
- Prepare Pan Sauce: Add lemon juice, capers, and herbs to the pan. Stir and serve the fish hot with the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 279 kcal
- Sugar: 1g
- Sodium: 476mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 98mg
