Can I bake orange roughy from frozen?

Yes, but I believe that thawing first gives the fish better texture. If baking from frozen, add about 5–7 minutes to the cooking time and expect more liquid in the pan.

Why does my orange roughy turn mushy?

Since Orange roughy is very lean and delicate, overcooking can cause the fish to become very soft. Previously frozen fish that wasn’t properly thawed can also contribute to a softer texture. Never defrost fish at room temperature.

Why does the fish release so much liquid while baking?

If the fish was frozen, it's important to pat dry very well before baking. Bake uncovered on a rimmed sheet pan rather than in a deep casserole dish. You can also pour off any liquid and broil for 1-2 minutes to firm up the fish and brown the top.

Should I rinse fish before baking?

It’s best not to rinse it. Rinsing adds added moisture, which can prevent proper browning and cause the fish to steam instead of bake. Instead, simply pat the fillets dry with paper towels before seasoning.

Baked Orange Roughy with Lemon Wasabi Sauce ⋆

Name: Baked Orange Roughy with Lemon Wasabi Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1/2 cup sour cream; 2 tablespoons fresh lemon juice; 1-2 tablespoons Wasabi powder; 2 scallions, minced; 1/2 teaspoon salt; 1/2 teaspoon Lemon pepper; 2 teaspoons Old Bay seasoning; 1 tablespoon fresh dill, minced or 1/2 teaspoon dried; 1 pound Orange roughy fillets; 1/2 teaspoon salt; 1/2 teaspoon Lemon pepper; 1 teaspoon Old Bay seasoning; 1 tablespoon butter, melted

Description

Baked Orange Roughy is lightly seasoned and cooked in the oven until perfectly browned. It has a delicious golden brown crust, while still tender and flaky inside. This mild, buttery fish dinner only needs a few simple ingredients and is ready in about 20 minutes. For an extra burst of flavor, make the spicy Lemon Wasabi sauce to serve with the fish fillets.

Ingredients

Units Scale

Wasabi Sauce

1/2 cup sour cream
2 tablespoons fresh lemon juice
1-2 tablespoons Wasabi powder
2 scallions, minced
1/2 teaspoon salt
1/2 teaspoon Lemon pepper
2 teaspoons Old Bay seasoning
1 tablespoon fresh dill, minced or 1/2 teaspoon dried

Orange roughy

1 pound Orange roughy fillets
1/2 teaspoon salt
1/2 teaspoon Lemon pepper
1 teaspoon Old Bay seasoning
1 tablespoon butter, melted

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Instructions

Make the Lemon Wasabi Sauce- Combine all ingredients in a mini food processor or mix well by hand. Taste the sauce and add more Wasabi to your liking. Refrigerate until ready to serve.
Preheat the oven to 375°F. Line a baking sheet with parchment and spray with olive oil. Or if you don't have parchment, just spray the pan well.
Pat fish fillets dry with paper towel. Brush with melted butter. Stir the seasonings together and pat onto both sides of fish.
Place baking pan on middle rack of oven and bake for 15 minutes. Check temperature of fish with meat thermometer. If it doesn't register 145°F, cook for another 5 minutes or so. If you would like a more crispy top on the fish, raise pan to top rack, turn oven to broil and cook for about 1 minute, watching carefully so it doesn't burn.
Serve with Lemon Wasabi Sauce and lemon wedges.

Notes

Preheating the oven to 375°F is really important since the fish only take about 15 minutes to cook.

Always pat the fish dry so seasonings stick and fish browns and doesn't steam.

Store any leftovers in an airtight container in the refrigerator for 1-2 days. Reheat in a skillet on low heat until hot.

Or freeze in storage container for 1 month. Defrost overnight in the refrigerator and reheat as above.