Orange Roughy Filet
Crispy breaded Orange Roughy with Cherry Tomato and Black Olive Marmalade
Crispy breaded Orange Roughy with Cherry Tomato and Black Olive Marmalade
Prepare tomato vinaigrette by blending Roma tomatoes, lemon juice, vinegar, and emulsion with olive oil. Cut cherry tomatoes, place with black olives, season, roast slowly to create marmalade consistency.
Coat Orange Roughy with flour, egg wash, and panko. Fry in clarified butter until golden, about 4 minutes per side. Drain on paper towels.
Plate the vinaigrette, top with mixed greens, the crispy fish, and garnish with cherry tomato and olive marmalade.
Calories: ~480 kcal | Protein: ~30g | Fat: ~28g | Saturated Fat: ~7g | Carbohydrates: ~22g | Fiber: ~3g | Sugar: ~4g | Sodium: ~550mg
Montenidoli Vernaccia di San Gimignano Tradizionale 2021
Elegant and crisp, with flavors of citrus zest and almond. A beautiful match for the fresh, delicate Orange Roughy.
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