Lemon Pepper Baked Orange Roughy

Lemon Pepper Baked Orange Roughy

Bake a batch of orange roughy with a tasty lemon pepper coating that’s great for any mild-flavored fish.

Prep Time

10

Minutes

Total Time

35

Minutes

Makes

4

servings

2
tablespoons butter or margarine
2/3
cup Original Bisquick® mix or Reduced Fat Bisquick® mix
1/4
cup yellow cornmeal
1/2
teaspoon lemon pepper seasoning salt
1/2
teaspoon salt
1
egg
2
tablespoons water
1
pound orange roughy fillet
  1. Heat oven to 425ºF. Melt butter in rectangular pan, 13x9x2 inches, in oven.
  2. Stir Bisquick mix, cornmeal, lemon pepper seasoning salt and salt. Mix egg and water. Dip fish into egg mixture, then coat with Bisquick mixture. Place in pan.
  3. Bake uncovered 10 minutes. Turn fish with spatula; bake 15 minutes longer or until fish flakes easily with fork.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know...
Orange roughy hails from New Zealand. Low-fat and firm-fleshed, it has a mild flavor and is available in most supermarkets.
Success
Preheating the pan before adding the fish helps to create a crisp bottom crust.
Variation
This versatile coating is delicious with any mild-flavored fish, such as cod, sole, catfish or walleye.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 235
    • (Calories from Fat 90 ),
  • Total Fat 10 g
    • (Saturated Fat 5 g,),
  • Cholesterol 110 mg;
  • Sodium 660 mg;
  • Total Carbohydrate 15 g
    • (Dietary Fiber 1 g,
  • Protein 22 g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 3 Lean Meat;
    *Percent Daily Values are based on a 2,000 calorie diet.