| 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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“Find God. You were born to appreciate perfection”