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Baked orange roughy recipe fillet on a white plate with lemon wedges and fresh parsley
Debra

Baked Orange Roughy Recipe

This baked orange roughy recipe uses a short ingredient list and a simple oven method to turn mild, delicate fish into a moist, flaky dinner. Bake at 375°F for 12 to 18 minutes, finish with lemon, and serve right away for an easy weeknight seafood meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 2 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Seafood
Calories: 222
Ingredients Equipment Method Notes

Ingredients
  

Fish
  • 4 fillets orange roughy about 6 ounces each, about 3/4 inch thick
  • 3 tablespoons butter melted, or use olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh lemon juice
Optional Additions
  • 2 cloves garlic minced
  • 1 teaspoon dried herbs such as thyme, dill, parsley, or Italian seasoning
  • 1/4 teaspoon paprika
  • 2 tablespoons fresh parsley chopped, for garnish
  • 4 wedges lemon for serving

Equipment

  • Rimmed baking sheet
  • Parchment paper
  • Pastry brush
  • Thin spatula
  • Instant-read thermometer

Method
 

  1. Step 1: Preheat the oven to 375°F and position the rack in the center. Line a rimmed baking sheet with parchment paper or lightly coat it with cooking spray. Pat the orange roughy fillets completely dry with paper towels and place them on the prepared pan with at least 1 inch of space between each fillet.
  2. Step 2: Brush the fillets with the melted butter or olive oil, using about three-quarters of a tablespoon per fillet. Season both sides with salt and black pepper. Add any optional garlic, dried herbs, or paprika if using, then drizzle the lemon juice over the top just before baking.
  3. Step 3: Bake on the center rack for 12 to 18 minutes, depending on thickness, checking at the minimum time first. The fish is done when it flakes easily with a fork, looks opaque throughout, and reaches 145°F in the thickest part, or about 140°F before resting for carryover cooking.
  4. Step 4: Let the fish rest for 2 minutes on the baking sheet. Carefully transfer the fillets with a thin spatula, garnish with fresh parsley, add lemon wedges, and serve immediately.

Notes

Tips:
  • Pat the fillets dry before seasoning so they bake instead of steam.
  • Do not crowd the pan; leave space around each fillet for even cooking.
  • Start checking at 12 minutes because orange roughy cooks quickly and can dry out fast.
  • For leftovers, refrigerate in an airtight container for up to 3 days and reheat gently in a 275°F oven for about 10 minutes.