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Lemon Pepper Baked Orange Roughy

Lemon Pepper Baked Orange Roughy
  • Prep 10 min
  • Total 35 min
  • Servings 4
Bake a batch of orange roughy with a tasty lemon pepper coating that’s great for any mild-flavored fish.
Updated November 14, 2007

Ingredients

  • 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

Steps

  • 1
    Heat oven to 425°F. 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.

  • Orange roughy hails from New Zealand. Low-fat and firm-fleshed, it has a mild flavor and is available in most supermarkets.
  • Preheating the pan before adding the fish helps to create a crisp bottom crust.
  • This versatile coating is delicious with any mild-flavored fish, such as cod, sole, catfish or walleye.

Nutrition Facts

Serving Size: 1 Serving
Calories
235
Calories from Fat
90
Total Fat
10 g
Saturated Fat
5 g
Cholesterol
110 mg
Sodium
660 mg
Potassium
320 mg
Total Carbohydrate
15 g
Dietary Fiber
1 g
Protein
22 g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
1 Starch; 3 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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