Lemon Basil Orange Roughy
Delight your taste buds with the vibrant flavors of Lemon Basil Orange Roughy, a quick and elegant seafood dish perfect for weeknights or dinner parties. This recipe features tender orange roughy fillets lightly seasoned, pan-seared to golden perfection, and smothered in a luscious lemon-basil butter sauce. Fresh lemon juice and zest lend a zippy brightness, while aromatic basil adds a fragrant herbaceous touch. A hint of garlic and a splash of chicken broth round out the sauce, creating a savory complement to the delicate fish. Ready in just 30 minutes, this dish pairs beautifully with steamed vegetables, fluffy rice, or crusty bread for a satisfying and wholesome meal. Whether you're an experienced home cook or just starting out, this easy-to-follow recipe makes seafood dining both effortless and delicious.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Orange roughy fillets
- 1 whole Lemon
- 10 leaves Fresh basil leaves
- 4 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 2 cloves Garlic
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons All-purpose flour
- 0.25 cup Chicken broth
Instructions
Rinse the orange roughy fillets under cold water and pat them dry with paper towels.
Season both sides of the fillets with salt and black pepper. Lightly dredge each fillet in all-purpose flour, ensuring an even coating. Shake off any excess flour and set aside.
Mince the garlic cloves and finely chop the basil leaves. Zest the lemon, then cut it in half and juice one half. Slice the other half into thin wedges for serving.
In a large skillet, heat olive oil over medium heat. Once the oil is shimmering, carefully add the orange roughy fillets. Cook for about 3-4 minutes per side, or until golden brown and the fish flakes easily with a fork. Remove the fillets and set them aside on a plate.
In the same skillet, reduce the heat to medium-low and melt the unsalted butter. Add the minced garlic and sauté for 30 seconds until fragrant.
Stir in the lemon juice, lemon zest, and chicken broth. Simmer for 2 minutes, allowing the sauce to slightly thicken.
Add the chopped basil leaves to the skillet and stir until they are just wilted.
Return the orange roughy fillets to the skillet and spoon the lemon-basil butter sauce over the top. Cook for an additional 1-2 minutes to warm through.
Transfer the fillets to serving plates and drizzle with extra sauce from the skillet. Garnish with lemon wedges and a few fresh basil leaves, if desired.
Serve immediately with your choice of sides, such as steamed vegetables or rice.
Nutrition Facts
Calories |
1105 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.4 g | 103% | |
| Saturated Fat | 33.2 g | 166% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 324 mg | 108% | |
| Sodium | 2782 mg | 121% | |
| Total Carbohydrate | 19.7 g | 7% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 1.7 g | ||
| Protein | 80.1 g | 160% | |
| Vitamin D | 20.0 mcg | 100% | |
| Calcium | 94 mg | 7% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 938 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
