Orange Roughy with Roast Garlic Potato Crust
Elevate your seafood dinner with this irresistible recipe for Orange Roughy with Roast Garlic Potato Crust, combining tender, flaky fish with a golden, savory crust packed with flavor. This dish pairs mild orange roughy fillets with a luscious blend of roasted garlic, creamy mashed russet potatoes, parmesan cheese, panko breadcrumbs, and vibrant lemon zest, creating a crispy, aromatic topping you'll adore. The roasted garlic adds depth, while the delicate notes of parsley and lemon brighten each bite. Perfectly baked to achieve a beautiful crust and juicy fillet, this restaurant-worthy meal is ideal for a special occasion or weeknight indulgence. Serve with lemon wedges and a sprinkle of fresh parsley for a stunning presentation that’s as delicious as it looks! Keywords: orange roughy recipe, garlic potato crust, baked fish, seafood dinner, crispy topping.
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Ingredients
- 4 pieces orange roughy fillets
- 2 large russet potatoes
- 1 head garlic
- 2 tablespoons olive oil
- 2 tablespoons butter
- 0.5 cup parmesan cheese, grated
- 0.5 cup panko breadcrumbs
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon lemon zest
Directions
Step 1
Preheat your oven to 400°F (200°C).
Step 2
Peel and dice the russet potatoes into small cubes, then boil them in salted water for 10-12 minutes, or until tender. Drain and set aside to cool slightly.
Step 3
Meanwhile, cut the top off the head of garlic, drizzle with 1 tablespoon of olive oil, wrap in aluminum foil, and roast in the oven for 25 minutes until soft and fragrant.
Step 4
Once the garlic is roasted, squeeze the cloves out of their skins and mash them into a paste.
Step 5
Mash the cooled potatoes in a bowl. Add the roasted garlic paste, butter, parmesan cheese, panko breadcrumbs, parsley, salt, black pepper, and lemon zest. Mix well to form a cohesive crust mixture.
Step 6
Lightly grease a baking sheet with the remaining 1 tablespoon of olive oil. Place the orange roughy fillets on the sheet and season them lightly with salt and pepper.
Step 7
Divide the potato crust mixture evenly among the fillets, pressing it firmly onto the top of each piece of fish.
Step 8
Bake the fillets in the preheated oven for 15-18 minutes, or until the fish is cooked through and the potato crust is golden and crispy.
Step 9
Remove from oven and let rest for 2-3 minutes before serving.
Step 10
Garnish with additional parsley if desired and serve with lemon wedges on the side.
Nutrition Facts
| Serving size | (1222.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1786.1 |
| Total Fat 68.3g | 0% |
| Saturated Fat 26.0g | 0% |
| Polyunsaturated Fat 3.6g | |
| Cholesterol 305.8mg | 0% |
| Sodium 3731.4mg | 0% |
| Total Carbohydrate 177.3g | 0% |
| Dietary Fiber 14.5g | 0% |
| Total Sugars 9.9g | |
| Protein 119.2g | 0% |
| Vitamin D 804.5IU | 0% |
| Calcium 762.6mg | 0% |
| Iron 11.2mg | 0% |
| Potassium 4519.2mg | 0% |
Source of Calories