Ummm, mmm! Baked Orange Roughy Spread with Horseradish ~ Dijon and Parmesan
The smooth pearly white meat of orange roughy is liked for its mild, delicate flavor as well as its ease of cooking. It’s a great choice for those who don’t like the “fishy” taste of fish.
Orange roughy is native to the waters of Australia and New Zealand, and is a versatile fish that is highly adaptive to a vast array of recipes and seasonings.
It can survive most cooking methods, with the moist, large flaked meat holding together well after cooking.
The fish is naturally low in cholesterol and fat ~ jam-packed with proteins and other vital nutrients ~ a healthy substitute for any lean meat.
A creamy spread of Dijon mustard, Parmesan, a little mayonnaise, and a hint of horseradish tops these baked fillets. The fish was delicious — so simple to prepare — yet so tasty.
I have to say ~ all these ingredients work together quite well ~ it's all about the delightful kick from the horseradish and Dijon mustard!
Baked Orange Roughy with Horseradish Dijon and Parmesan
2 (6 ounce) orange roughy fillets
2 tablespoons lemon juice
½ cup Parmesan cheese, grated
3 tablespoons mayonnaise
1 tablespoon Dijon mustard
2 teaspoons horseradish
½ teaspoon seasoned pepper
Preheat oven to 400°.
In a small bowl mix together, juice, cheese, mayonnaise, mustard, horseradish and pepper.
Place fillets in 13 x 9-inch baking dish sprayed with cooking spray.
Spread with Parmesan mixture.
Sprinkle with paprika.
Bake for 20 to 25 minutes, or until fish flakes easily with a fork.
“I know the look of an apple that is roasting and sizzling on the hearth on a winter's evening, and I know the comfort that comes of eating it hot, along with some sugar and a drench of cream... I know how the nuts taken in conjunction with winter apples, cider, and doughnuts, make old people's tales and old jokes sound fresh and crisp and enchanting.”
― Mark Twain