Orange Roughy with Sherry and Herb Sauce
Elevate your weeknight dinner with this luxurious Orange Roughy with Sherry and Herb Sauce, a dish that combines the delicate, buttery flavor of orange roughy fillets with a velvety sauce that’s rich in aromatics. Fresh shallots, parsley, and thyme infuse the creamy sherry reduction with an herbaceous depth, while a splash of lemon juice adds a bright, zesty finish. This quick and easy recipe, ready in just 30 minutes, transforms simple ingredients into a restaurant-worthy meal. Perfectly balanced and irresistibly smooth, this dish pairs wonderfully with steamed vegetables or a bed of fluffy rice for an elegant dining experience at home.
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Recipe Information
Ingredients
- 4 pieces Orange roughy fillets
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 tablespoons Shallots, finely chopped
- 1 cup Dry sherry
- 1 cup Low-sodium chicken stock
- 0.25 cup Heavy cream
- 2 tablespoons Fresh parsley, finely chopped
- 1 teaspoon Fresh thyme leaves
- 1 tablespoon Lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Pat the orange roughy fillets dry with paper towels and season both sides with salt and black pepper.
Heat olive oil in a large skillet over medium heat. Add the fillets and cook for 3–4 minutes on each side, or until the fish is opaque and flakes easily with a fork. Remove the fillets from the skillet and set aside, keeping them warm.
In the same skillet, melt the butter over medium heat. Add the chopped shallots and sauté for 2–3 minutes until softened.
Deglaze the skillet by adding the dry sherry. Scrape the bottom of the skillet with a wooden spoon to release any browned bits.
Add the chicken stock and let the mixture reduce by half, about 5–7 minutes.
Stir in the heavy cream, parsley, and thyme, and cook for another 2–3 minutes, allowing the sauce to thicken slightly.
Stir in the lemon juice and adjust seasoning with additional salt and pepper if needed.
Return the cooked orange roughy fillets to the skillet, spooning the sauce over the top. Allow the fish to warm through for 1–2 minutes.
Serve immediately with the sherry and herb sauce drizzled over the fillets. Pair with steamed vegetables or rice for a complete meal.
Nutrition Facts
Calories |
1321 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.6 g | 98% | |
| Saturated Fat | 31.2 g | 156% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 322 mg | 107% | |
| Sodium | 1635 mg | 71% | |
| Total Carbohydrate | 14.9 g | 5% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 1.6 g | ||
| Protein | 77.9 g | 156% | |
| Vitamin D | 20.0 mcg | 100% | |
| Calcium | 100 mg | 8% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 1011 mg | 22% | |
*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.
