Perullo Press

Baked Orange Roughy


2 Orange Roughy Fillets (or any other flaky fish)
3 White California Endives, halved
1 Medium Onion, cut into wedges
2 Generous Tbsp Capers
3/4 Cup pitted Kalamata Olives
1/2 Pint Cherry Tomatoes, halved
3 Cloves Garlic, sliced
1 Handful Cilantro, chopped
1/3 Cup Italian Dressing
Crushed Red Pepper (optional)
Salt & Pepper

1. Preheat your oven to 350 F. Halve your endives, cut your onions into wedges, halve the cherry tomatoes, and chop your garlic and cilantro. Arrange half of all the veggies: endive, onion, capers, olives, cherry tomatoes, and garlic on the bottom of your baking dish. Sprinkle some crushed red pepper over the vegetables to give your dish the perfect kick.


2. Clean your fillets (I like to use Orange Roughy for this recipe but any flaky fish like Red Snapper, Tilapia, Flounder, or Trout will work as well.). Very lightly salt and pepper each side of the fish. Arrange your fillets in the baking dish over the vegetables.


3. Arrange the remaining vegetables over and around the fish fillets. Pour the Italian dressing evenly over everything. Sprinkle some more crushed red pepper over the top.


4. Bake the fish at 350 for about 30-45 minutes or until the fish is ready. Larger portions will take longer to bake. I once made this dish with 10 fillets of Orange Roughy and I had to bake it for about 90 minutes. I served the fish over some Jasmine rice and with a side of green beans.



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This entry was posted on October 17, 2013 by in Food and tagged , , , , , , , .
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