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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Recipe Information
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
Instructions
Preheat your oven to 400°F (200°C).
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.
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.
Once the garlic is roasted, squeeze the cloves out of their skins and mash them into a paste.
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.
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.
Divide the potato crust mixture evenly among the fillets, pressing it firmly onto the top of each piece of fish.
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.
Remove from oven and let rest for 2-3 minutes before serving.
Garnish with additional parsley if desired and serve with lemon wedges on the side.
Nutrition Facts
Calories |
1786 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.3 g | 88% | |
| Saturated Fat | 26.0 g | 130% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 306 mg | 102% | |
| Sodium | 3731 mg | 162% | |
| Total Carbohydrate | 177.3 g | 64% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 9.9 g | ||
| Protein | 119.2 g | 238% | |
| Vitamin D | 20.1 mcg | 101% | |
| Calcium | 763 mg | 59% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 4519 mg | 96% | |
*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.
