Baked orange roughy yields moist, tender, and ultra flakey results with the help of some butter, smoked paprika, garlic salt, and lemon pepper.
Why this recipe works
Orange roughy is a mild flavored fish that is flakey and moist when baked properly. Thanks to its mild, non-fishy taste, the seasonings you use on it will ramp up the flavor profile – and it doesn’t take much more than a few simple spices from the cupboard to make this fish taste even more delicious!
Orange roughy is a pleasant switch up from the usual salmon we enjoy. You can even use the cream sauce from our baked salmon recipe to drizzle on top for further flavor.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
FISH – Orange roughy can be found at the grocery store, but you’ll likely find it behind the seafood counter at a larger grocer. Buying it locally from fish markets may be your best bet as this is considered a specialty fish. You can use frozen roughy if that is all you can find, just be sure you allow it to thaw completely before beginning so the seasonings can stick.
How to Make Baked Orange Roughy
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to 400 F.
- Line a baking sheet with aluminum foil. Spray the foil with cooking spray or rub with olive oil.
- Rinse and pat dry orange roughy filets.
- Brush melted butter onto fish filets.
- Season with paprika, garlic salt, and lemon pepper.
- Place seasoned filets on foil lined baking sheet.
- Bake in preheated oven for 15-25 minutes (depending on the thickness of your filets, ours were on the chubbier side).
Frequently Asked Questions & Expert Tips
Orange roughy is cooked when it reaches an internal temperature of 145F on an instant read thermometer that has been inserted into the thickest part of the fish. It will look golden brown and will flake easily when done.
This fish is best served right away, but if you happen to have leftovers, you can store them in an air-tight container kept in the refrigerator for 1-2 days. Reheat in the microwave.
Serving Suggestions
Serve baked orange roughy with a side of rice, pasta, roasted potatoes, steamed or grilled vegetables, or a nice dinner salad. You can never go wrong with fresh lemon wedges for squeezing. Enjoy warm from the oven.
More Fish Recipes
- Fish Cakes
- Fish Chowder
- Beer Battered Fish
- Cedar Plank Salmon
- Sheet Pan Salmon Dinner
- Dungeness Crab Legs
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Baked Orange Roughy
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 24 ounces Orange roughy
- 1 Tablespoon unsalted butter melted
- 1 teaspoon smoked paprika
- 1 teaspoon garlic salt
- 1 teaspoon lemon pepper
- cooking spray or olive oil for the pan
Things You’ll Need
Before You Begin
- Orange roughy can be found at the grocery store, but you’ll likely find it behind the seafood counter at a larger grocer. Buying it locally from fish markets may be your best bet as this is considered a specialty fish. You can use frozen roughy if that is all you can find, just be sure you allow it to thaw completely before beginning so the seasonings can stick.
- Orange roughy is cooked when it reaches an internal temperature of 145F on an instant read thermometer that has been inserted into the thickest part of the fish. It will look golden brown and will flake easily when done.
- This fish is best served right away, but if you happen to have leftovers, you can store them in an air-tight container kept in the refrigerator for 1-2 days. Reheat in the microwave.
Instructions
- Preheat oven to 400 F.
- Line a baking sheet with aluminum foil. Spray the foil with cooking spray or rub with olive oil.
- Rinse and pat dry orange roughy filets.
- Brush melted butter onto fish filets.
- Season with paprika, garlic salt, and lemon pepper.
- Place seasoned filets on foil lined baking sheet.
- Bake in preheated oven for 15-25 minutes depending on the thickness of your filets.
Nutrition
Chef Antoine Davis
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Mark Mohr says
Under “things you’ll need” it lists a fish turner. But nowhere in the recipe or cooking instructions does it mention whether to flip the fish during cooking, or whether the “fish turner” is just to remove the fish from the tray after it has been cooked. Also the recipe doesn’t mention whether to season both sides or not. Didn’t have smoked paprika so used a little paprika and a little chili powder.
Amanda Davis says
Thank you for that feedback. We will update the instructions. The fish do not get turned over while baking, therefore we only season one side. And the spatula is used to remove the fish from the baking sheet. Hope you enjoyed the meal!
Mark M. says
It was really good! I’ll add it to my dinner rotation. I didn’t have smoked paprika so used regular paprika with a little chili powder.
Amanda Davis says
So glad to hear that!
Linda says
I have to agree with others that said 25 minutes is too long.
I baked mine at 375 for 15 minutes and it’s delicicous!
I will definitely make it again
Amanda Davis says
It completely depends on the thickness of your filets, but I will add that as a note in the post. Thanks!
Pam C. says
I made this recipe last night and it was AMAZING!!! Restaurant quality for sure! I was out of lemon pepper so I used fresh squeezed lemon and ground pepper. I also put a sprig of fresh rosemary on top while cooking. Served asparagus with hollandaise sauce as a side and also put some on the fish! OMG!!!!
Jenny Wong says
I usually steam fish and I was prepared to do so, but then I decided to google orange roughy recipes and came across your recipe. I am very glad that you were able to provide such a simple and easy recipe and my family enjoyed it. I am going to try the recipe with different fish, like fish that acts as a canvas and don’t have as much flavor.
Keep doing what you’re doing and thank you for this! Have a great day!
Doreen DeBiasio says
Delicious recipe and so easy.
Carol Logsdon says
I use this recipe everytime. It is delicious!! I do at times add more of the spices on it. It’s so good!!♥️
Thank you for sharing!☺️
capocuoco says
After reading the directions, I felt that 25 minutes was a bit too long for roughy. I baked it for 10 minutes, and used my ThermaPen, it was at 145 and perfect. Seasoning was just right, nothing overpowered. This recipe will be a keeper.
Judy says
Do you season both sides of the fish, mine were from the super market and not really thick like your pictures
Amanda Formaro says
You only need to season one side
Patricia Bruckner says
I baked mine for 15 minutes. It seemed dry. If it had been baked for 25 minutes, it would have been a cinder. I have encountered other seafood recipes where the suggested bake time is way too long.
Amanda Formaro says
If you have had this issue with other recipes you may want to get an oven thermometer and see if your oven is running on the hot side. It sounds like this might be the case. They are very inexpensive – this one is less than $7 https://amzn.to/3YdXfMT
Also, if you have a convection oven, it’s important to reduce the temperature by 25 degrees for most recipes unless they specifically call for convection.
Tara says
I made this tonight- and the only bad thing I can say about it is that I was super annoyed I had not seen this recipe earlier in my life. Oh my gosh! It was delicious. I did not use the butter- just a little bit of olive oil and it was amazing. Paired it with sauteed kale. YUM!!!!!!!!!!!
Heather Shurin says
I made this last night. It was perfect! I added cauliflower bites, green pepper, and grape tomato to my foil lined pan – added the seasoning to fish and veggies. I also like to bake my fish on sliced lemon. Thank you so much! I know I will back to this site! Simple and delicious!