Orange Roughy With Lemon Sauce

Recipe Ingredients

2		Orange roughy fillets - (4 oz, each or use any whit
		Your choice)
1		Egg white
3 tablespoons	45ml	Seasoned dried bread crumbs
2 teaspoons	10ml	Olive or vegetable oil
1/3 cup	78ml	Water
1/4 cup	59ml	Dry white table wine
1 tablespoon	15ml	Parsley and fresh lemon - juice
1/2 teaspoon	2.5ml	Instant chicken broth mix
1		Garlic clove minced

Recipe Instructions

1. Dip 1 fish fillet in the egg white, and then into bread crumbs. Coat both sides evenly; repeat for the remaining fillet. Be sure all sides are covered evenly!

2. In a 9 inch non stick skillet, heat oil; add fillets and cook over medium high heat turning once, until fish is cooked thoroughly and flakes easily when tested with a fork, usually 3-5 minutes on each side. Transfer fish to a platter and keep warm.

3. To the same skillet add garlic and cook over medium heat until golden, about 30 seconds. Stir in water, wine, parsley, lemon juice, and broth mix. Cook over high heat until mixture comes to a boil; continue to cook until mixture is reduced to about 1/4 cup, about 4-5 minutes. Pour over fish and serve.

This recipe is great with wild rice and steamed carrots in honey and brown sugar!

Source:
Cooking Light, May/June 1993, page 130

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