quick, delicious orange roughy



Orange Roughy fillets

2 beaten eggs

plain bread crumbs

2 tablespoons canola oil

2 tablespoons butter

2 chopped shallots (per fillet)

2 tablespoons (per fillet) good balsamic vinegar

ground black pepper

  • Dredge fish in flour, dip into egg mixture and dredge into bread crumbs
  • melt butter and oil in pan
  • add chopped shallots, cook for a minute
  • add fish to pan, cook on medium to low, pour 1 tablespoon vinegar over fish
  • after a few minutes, flip fish, add another tablespoon vinegar
  • cook fish until white and flaky

Serve with broccoli with melted butter and sesame seeds and a sweet potato.

A Jackie O’ Recipe