This pan-seared orange roughy recipe yields tender, flakey filets in under 15 minutes. Plus, you’ll only need 4 ingredients to throw it all together!
Why this recipe works
Golden, flakey orange roughy is incredibly easy to make with a bit of butter and Old Bay seasoning. This mild-flavored fish is perfect for topping with a generous drizzle of our homemade rosemary cream sauce.
We’re starting with orange roughy filets that are seasoned and then brushed with softened butter. Pop them in a skillet and sear until they’re golden-crusted and tender. It’s really that easy. If you’d rather see how to cook them in the oven, hop over to our baked orange roughy recipe for instructions.
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 – If buying bagged frozen Orange Roughy filets, be aware that the filets can be thinner and sometimes broken up. If you are able to get filets from a fish market or the meat counter, they are usually thicker and more uniform. We used the frozen bagged filets for this recipe.
SAUCE – Pictured in the photo above are the ingredients for our rosemary cream sauce. This is optional, but highly recommended! The ingredients listed below in the recipe card does not contain the ingredients for the sauce.
How to Make 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.
- Rinse filets and pat dry with paper towels.
- Season filets on both sides with garlic salt and Old Bay seasoning.
- Brush softened butter on to both sides of seasoned filets.
- Heat a large dry skillet over medium heat.
- Add filets to hot skillet. Cook for 3-4 minutes then turn over and cook an additional 3-4 minutes on the other side.
- Remove from skillet and serve.
Frequently Asked Questions & Expert Tips
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.
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.
Serving Suggestions
As mentioned above, orange roughy pairs exceptionally well with this rosemary cream sauce, but it also tastes great on its own with a squeeze of lemon. Serve with a side of asparagus, green beans, roasted potatoes, or a crisp, leafy dinner salad.
More Fish Recipes
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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
- 12 ounces orange roughy filets 4 filets
- ½ Tablespoon garlic salt
- ½ Tablespoon Old Bay seasoning
- 1 Tablespoon butter softened
Things You’ll Need
Before You Begin
- If buying bagged frozen Orange Roughy filets, be aware that the filets can be thinner and sometimes broken up. If you are able to get filets from a fish market or the meat counter, they are usually thicker and more uniform. We used the frozen bagged filets for this recipe.
- 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
- Rinse filets and pat dry with paper towels.
- Season filets on both sides with garlic salt and Old Bay seasoning.
- Brush softened butter on to both sides of seasoned filets.
- Heat a large dry skillet over medium heat.
- Add filets to hot skillet. Cook for 3-4 minutes then turn over and cook an additional 3-4 minutes on the other side.
- Remove from skillet and serve.
Nutrition
Chef Antoine Davis
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Steve says
We have used this recipe twice. The fillets have always turned out delicious. Quick, easy and very tasty.
Tammy says
Very good. Will make it again!
Marcia Wiesner says
Amanda, orange roughy is a dubious choice to buy. Delicious as they are, they are a deep-water long-lived fish and are unsusbg. They only start reproducing at 20-40 years of age. The dredge fishing used to capture them decimates the sea floor ecosystem. I hope you will research this on your own and consider avoiding this fish.
Amanda Formaro says
Thanks for your feedback.