Best Orange Roughy In Parchment Paper Recipes

OVEN-ROASTED TOMATO ORANGE ROUGHY RECIPE - FOIL PACKET DINNER RECIPE

Oven-Roasted Tomato Orange Roughy Recipe - Foil Packet Dinner Recipe image

This simple orange roughy recipe is easy to make in the oven or on the grill!

Provided by All She Cooks

Time 20m

Number Of Ingredients 6

Ingredients

4 orange roughy fillets
4 oven-dried tomato slices
4 fresh or preserved lemon slices (cut in half)
2 tablespoons fresh thyme
4 tablespoons unsalted butter
salt and pepper (to taste)

Steps:

Preheat oven to 400 degrees.
Tear off 4 sheets of aluminum foil that are large enough to fold over an orange roughy filet and have a few inches to spare on each side to seal the packet. On each sheet, place a filet slightly off center and add 1 large oven-dried tomato slice and 2 lemon slice halves on top. Top each fillet with a quarter of the fresh thyme, and then top with 1 tablespoon butter. Sprinkle salt and pepper on top to taste.
Seal the packet by folding the aluminum foil in half over the ingredients. Fold the three open sides one at a time and over several times to seal the foil packet completely. The packets should be tight enough to hold in steam, but still loose enough to allow room for the air to expand.
Into the preheated oven, place the packets and cook for 15 minutes. (If using filets that are still frozen, add a couple minutes to your cooking time.)
After cooking, open the foil packets carefully to avoid the hot steam. Discard lemon slices. You can either transfer the filets to plates or leave them inside of the foil packets. Serve with Mediterranean pasta salad, steamed vegetables, or another side dish with complementary flavors.

Nutrition Facts : Calories 287 kcal, Carbohydrate 16 g, Protein 30 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 132 mg, Sodium 133 mg, Fiber 5 g, Sugar 6 g, ServingSize 1 serving

SMOTHERED ORANGE ROUGHY

Smothered Orange Roughy image

Half the fun of cooking food in a pouch is opening it at the table! Take the packets to the table, and open for a tasty treat.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 45m

Yield 2

Number Of Ingredients 8

Ingredients

1/2 pound orange roughy fillet
1/2 cup lemon juice
1 teaspoon walnut, avocado or vegetable oil
1 1/2 teaspoons fresh marjoram leaves or 1/2 teaspoon dried marjoram leaves
1/8 teaspoon salt
2 medium roma (plum) tomatoes, chopped (3/4 cup)
1/2 bell pepper, cut into rings
1 small onion, sliced

Steps:

Place fish in shallow glass dish. Mix lemon juice and walnut oil; pour over fish. Cover and refrigerate at least 15 minutes but no longer than 1 hour.
Heat oven to 375°F. Drain fish; discard marinade. Sprinkle fish with marjoram and salt. Place fish on 12- to 15-inch length of aluminum foil or parchment paper. Top with tomatoes, bell pepper and onion. Wrap fish in foil, sealing tightly. Place on cookie sheet.
Bake about 15 minutes or until fish flakes easily with fork.

Nutrition Facts : Calories 135, Carbohydrate 8 g, Cholesterol 60 mg, Fiber 2 g, Protein 23 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 250 mg

ORANGE ROUGHY WITH ARUGULA, GARLIC AND TOMATOES

Orange Roughy with Arugula, Garlic and Tomatoes image

Categories Fish Leafy Green Tomato Bake Steam Low Fat Low Sodium Arugula Bon Appétit

Yield Serves 4

Number Of Ingredients 7

Ingredients

4 large garlic cloves, very thinly sliced
4 large squares parchment paper or foil
2 bunches arugula, stemmed
4 4-ounce orange roughy fillets
2 cups chopped peeled seeded tomato
1 tablespoon plus 1 teaspoon balsamic vinegar*
Balsamic vinegar is available at specialty food stores, Italian markets and some supermarkets.

Steps:

Cut garlic slices into thin slivers. Fold each parchment in half. Cut into half heart shape. Open up. Place arugula on 1 side of parchment (same size area as size of fish). Sprinkle arugula with half of garlic. Season fish with salt and pepper. Arrange atop arugula and garlic. Top fish with tomato and remaining garlic. Sprinkle vinegar over. Season with salt and pepper. Fold parchment over to enclose fish. Crimp parchment edges to seal. Transfer fish to baking sheets. (Can be made 4 hours ahead. Refrigerate.)
Preheat oven to 350°F. Bake until fish is slightly firm, approximately 15 minutes. Serve immediately.