Orange Roughy: Lemon Baked with Dill Panko Topping
Source: Better Homes & Gardens Magazine
Any white fish will work.
This topping is amazing.
Ingredients
- 1 large lemon
- 4 (6 oz.) orange roughy or mahi mahi fillets, rinsed and patted dry
- 2 Tbls. extra virgin olive oil, divided
- 1 Tbls. butter
- ½ c. panko bread crumbs
- 2 Tbls. chopped fresh dill weed (or 2 t. dry)
Instructions
Prep fish: remove blood line if one exists. I like to soak the fish in a couple tablespoons of milk in a ziplock bag for about 45 minutes to get rid of the fishy taste some fish have. Rinse well and pat dry.
Preheat oven to 425 degrees. If using a glass pan, preheat to 400 degrees.
Finely shred peel from lemon; set aside. Halve lemon and thinly slice one lemon half. Save the other half to squeeze over fish after baking.
Arrange lemon slices in a single layer in prepared pan. Arrange fish over lemon slices. Brush with 1 tablespoon olive oil. Season with salt and pepper. Bake 15 to 18 minutes or until fish flakes easily.
Meanwhile, melt butter in a large skillet over medium heat. Add panko; cook 1-2 minutes or until golden brown, stirring occasionally. Remove from heat. Add remaining 1 tablespoon oil, dill and reserved lemon zest; toss to coat.
Transfer fish to a serving platter; discard lemon slices. Squeeze remaining lemon halve over fish. Top with bread crumb mixture and enjoy.
NOTE: Serves 4. Freeze leftover Panko to use another time or in a different recipe.