Orange Roughy Filet

Crispy breaded with cherry tomato & black olive marmalade

Crispy Orange Roughy with cherry tomato and black olive marmalade

Ingredients

Servings:

8 oz Orange Roughy filet
2 whole eggs
1 cup all-purpose flour
1 cup Japanese panko breadcrumbs
0.5 cup clarified butter
0.5 cup cherry tomatoes
0.5 cup black olives
2 oz mixed greens
1 cup Roma tomatoes
0.5 cup extra virgin olive oil
1 lemon
2 tbsp white wine vinegar
1 tsp Dijon mustard
Sea salt & cracked black pepper

Preparation

Prepare tomato vinaigrette by blending Roma tomatoes, lemon juice, vinegar, and emulsifying with olive oil. Slow-roast cherry tomatoes with olives until marmalade consistency. Bread Orange Roughy with flour, egg wash, and panko. Fry in clarified butter until golden, about 4 minutes per side. Plate vinaigrette, mixed greens, crispy fish, and finish with tomato–olive marmalade.

USDA / FDA Seafood Safety

• Keep seafood below 40°F / 4°C
• Prevent cross-contamination
• Cook fish to 145°F / 63°C internal temperature
• Discard seafood left above 40°F for more than 2 hours

HACCP – Seafood Control

Step	Temp	Action
Receiving	<40°F	Reject if above
Cooking	145°F	Continue cooking
Holding	>140°F	Reheat or discard

🔗 Sous-Vide Chef Option

For banquets: sous-vide Orange Roughy at 122°F / 50°C for 30 minutes, chill, then bread and fry à la minute.

👉 Open Sous-Vide Cooking Calculator

Cost, Plating & Margin

Food Cost ($):

Plating & Labor ($):

Menu Price ($):

Total Cost: $32.00
Margin: 48.4%

🍷 Wine Pairing

Vernaccia di San Gimignano

Bright acidity, citrus zest, and almond notes cut through the crispy breading and balance the sweet tomato–olive marmalade.

Kitchen HACCP Sheet – Orange Roughy

BOH reference only