For this straightforward orange roughy recipe that serves 4, you will want a pound and a half of orange roughy, which can most likely be about two fillets. Additionally, you will want two pints of cherry tomatoes (about 4 cups), 3 tablespoons of olive oil (divided in half), 1 teaspoon of salt (divided in half), ¼ teaspoon of pepper (divided in half), and three tablespoons of chopped contemporary herbs. For the chopped herbs, Shungu suggests basil, parsley, oregano, and/or thyme, in any mixture thereof. Additionally, Shungu factors out that you need to be happy to make use of frozen orange roughy fillets, however to keep away from a mushy completed product, you will wish to absolutely defrost them first and pat them dry with a paper towel to take away any extra water.
Shungu discovered her orange roughy at a specialty fish retailer, however advises, “If you cannot discover orange roughy, tilapia would make an incredible substitute.”
