| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Fish | 6 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Orange roughy |
| 1/2 | Onion; chopped | |
| 1/2 | c | Fine dry bread crumbs |
| 1/4 | c | Grated Parmesan or Romano cheese |
| 1/4 | c | Finely chopped parsley |
| 3 | tb | Olive oil |
| 1/4 | ts | Oregano |
| 1/4 | ts | Salt |
| Generous sprinkle pepper | ||
| Lemon wedges |
INSTRUCTIONS
Cut fish into individual serving pieces. With butter or margarine, grease a broiler-safe metal baking dish large enough to hold all pieces in a single layer. Sprinkle chopped onion over the bottom. Arrange fish over onion, skin side down. In a bowl, combine bread crumbs, cheese, parsley, oil, oregano, salt and pepper. Spoon mixture over fish. Put pan on surface unit of stove and heat several minutes. Immediately put under heated broiler and broil 5-8 minutes. When fish flakes easily with a fork, it is done. Serve with lemon wedges. Serves six to eight. MEMPHIS COMMERCIAL APPEAL FOOD SECTION From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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