Orange roughy is baked with tomatoes in a thick sherry and herb sauce.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 300 degrees F (150 degrees C). Lightly grease a medium baking dish.

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  • Melt butter in a medium saucepan over medium heat, and stir in flour until smooth. Gradually stir in chicken broth and sherry. Cook, stirring constantly, until thick and bubbly. Mix in chives, basil, and thyme. Remove from heat, and set aside.

  • In the prepared baking dish, arrange the orange roughy fillets in a single layer. Season with salt and pepper. Arrange tomato slices over the fish. Cover with the broth mixture.

  • Bake 30 to 40 minutes in the preheated oven, until fish is easily flaked with a fork.

Nutrition Facts

141 calories; 3.8 g total fat; 75 mg cholesterol; 339 mg sodium. 5.8 g carbohydrates; 19.1 g protein; Full Nutrition

Reviews (39)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/11/2004
Sometimes Orange Roughy has a very fishy taste but the tomatoes spice and sherry add a unique flavor that compliments this meaty fish. I used stewed tomatoes rather than fresh tomatoes and the results were excellent! Read More
(13)

Most helpful critical review

Rating: 2 stars
07/14/2003
I substituted flounder because my market didn't have fresh orange roughy. While the fish was moist after baking 40 minutes there was an overpowering flavor that we didn't care for. I'm guessing that it was the amount of thyme. If you wanted to experiment with the seasonings this recipe could have possibilities. Read More
(5)
50 Ratings
  • 5 star values: 31
  • 4 star values: 15
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 0
Rating: 5 stars
01/11/2004
Sometimes Orange Roughy has a very fishy taste but the tomatoes spice and sherry add a unique flavor that compliments this meaty fish. I used stewed tomatoes rather than fresh tomatoes and the results were excellent! Read More
(13)
Rating: 5 stars
01/11/2004
Sometimes Orange Roughy has a very fishy taste but the tomatoes spice and sherry add a unique flavor that compliments this meaty fish. I used stewed tomatoes rather than fresh tomatoes and the results were excellent! Read More
(13)
Rating: 5 stars
03/05/2007
The recipe was AWESOME! I added capers to the sauce and it was wonderful. Thank you! Read More
(6)
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Rating: 2 stars
07/14/2003
I substituted flounder because my market didn't have fresh orange roughy. While the fish was moist after baking 40 minutes there was an overpowering flavor that we didn't care for. I'm guessing that it was the amount of thyme. If you wanted to experiment with the seasonings this recipe could have possibilities. Read More
(5)
Rating: 5 stars
07/14/2003
Easy to make. Very tasty. Used thin slices of tomatoes and sweet sherry. Took a full 40 min. to bake. Will surely make again! Read More
(4)
Rating: 4 stars
10/20/2009
Such an easy-to-prepare meal that tastes fancy. We loved the sherry and herb sauce. It was subtle yet flavorful. I baked at 350 degrees for 30 minutes and it was perfect. The sauce would be great over chicken or pork too. Read More
(4)
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Rating: 4 stars
12/14/2009
Substituted chicken cooked for 40 min at 325. Also added sauteed mushrooms in another layer. Truly tasty. Read More
(3)
Rating: 5 stars
11/22/2008
This is a wonderful recipe! We've tried it with tilapia and it also worked out well. The only changes we made were that we added some minced garlic with the melting butter and increased the salt a bit. And at times when we haven't had fresh tomatoes we've drained a can of diced tomatoes and used those instead. Otherwise we pretty much followed the recipe. Thanks Doreen! Read More
(3)
Rating: 5 stars
10/04/2007
This was a winner! The sauce was awesome. I added capers as some of the reviews suggested. I will try it with chicken and pork also. Read More
(3)
Rating: 3 stars
05/26/2009
Excellent and tasty! I doubled the herbs and sherry in the recipe for the extra level of flavour. Delicious! Read More
(2)