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Pan Fried Orange Roughy

This pan fried orange roughy is light, refreshing and so simple to fix. If you don't have orange roughy, you can subsitute it with Tilapia. For side dishes to serve with this, try asparagus and a rice pilaf.

You'll notice in the directions that after I coat the fillets I let them set.(about 10 minutes) This helps the breading stick better to the fish when you are pan or deep frying.


  • 4-6oz fillets or about 1 1/2 lbs. Orange Roughy fillets (thawed)
  • 1 Tablespoon Parsley, chopped fine
  • 1 Tablespoon Chives, chopped fine
  • 1 Tablespoon Thyme, chopped fine
  • 1 cup Flour
  • 3 Tbsp. Olive Oil (you might need more)
  • 1/3 cup Lemon Juice
  • Black Pepper-Freshly Ground


  1. Rinse fillets in cold water and drain in a collander
  2. Season the flour with salt and pepper to taste
  3. Coat the fillets in the seasoned flour and let set
  4. Heat the olive oil in a large skillet, over medium high heat
  5. Add fillets and cook until brown (apprx. 5 minutes)
  6. Carefully turn fillets and finish cooking (apprx 4 minutes)
  7. Place fillets in oven to keep warm or place the fillets on warmed plates
  8. In a small sauce pan add the lemon juice and herbs
  9. Cook over a medium heat until just warmed
  10. Pour the lemon herb sauce over the fillets and serve.


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