One of my favorites, orange roughy is a mildly sweet and light flavored fish that's tender and easy to cook with. Growing up, my Mom would bake this fish with nothing more than a pat of butter, salt + pepper and sweet Vadilia onion slices. It was simply divine.
I wanted to create a simple stuffed fish recipe, that was filling, light, and that offered a pop of flavor. I took red quinoa, feta cheese and combined them for a simple stuffing that didn't overwhelm the roughy flavor. Then, I dressed the stuffed fish with a lightly sweet citrus sauce. Together, this recipe took me by surprise when I tasted it. It was perfect for spring and summer. Just serve it with a simple side salad and wow! This recipe is for 2 servings. Just double or triple as needed.
2 5-6 oz. orange roughy fillets
1 cup cooked, cooled red quinoa (prepared to box instructions, use chicken or veggie broth instead of water)
2 TBS crumbled feta cheese
3 TBS fennel bulb, finely chopped
1 tsp fresh parsley, finely chopped
1 tsp lemon juice
1 tsp sea salt + 1 tsp ground black pepper
1 TBS extra virgin olive oil, divided
Pre-heat oven to 350 degrees
Clean and pat fillets completely dry using a paper towel. Place them on a shallow roasting pan over parchment paper. Brush one side of the fillets with 1/2 TBS oil. Set aside.
In a small bowl for mixing, combine your quinoa feta, parsley, lemon juice.
Scoop a generous couple of spoonfuls of your quinoa mixture onto the upper, center section of your fillets. Fold the bottom section of your fillet over the mixture. Then roll the upper portion of the fillet over the bottom section, and turn your fillet over on the seam of the rolled fish.
Using a spoon or small spatula, push any mixture that came out back in. Tuck any hanging pieces to make the roll look as neat as you can. Don't worry if you can't make it look perfect. It will still be lovely once it bakes.
Brush the your rolled fish with the remaining oil. Bake for 12-15 minutes uncovered, until your fish is slightly golden and the center is hot and congealed. Just use a toothpick, or fork to test the center.
NOTE: once fat begins to naturally rise from the fish's layers, it's just about ready.
Reduce 1 cup of my citrus sauce in a 12-inch skillet over medium heat. Spoon on top of your fish. Server hot.