Source: Food and Wine Quick from Scratch

Orange Roughy with Gremolada Bread Crumbs
Breaded fish never crisps well in the oven. Here the bread-crumb topping is prepared on the stovetop and sprinkled over the fish when it’s already on the plate. Be sure to spoon the pan juices around, and not over, the fish so the crumbs stay crunchy.
Serves: 4
Prep Time: 10 minutes
Cook Time: 12 minutes


2 pounds orange roughy fillets, cut to make 4 pieces
fresh ground black pepper
1/4 cup dry white wine
1/4 cup plus 2 tablespoons olive oil
1/2 cup dry bread crumbs
2 cloves garlic, minced
grated lemon zest, of 1 lemon
2 tablespoons fresh parsley, chopped

Heat the oven to 400 degrees. Season the orange-roughy fillets with 1/4 teaspoon of salt and 1/8 teaspoon of pepper. Put the fish fillets in a glass or stainless-steel baking dish and add the wine and the 1/4 cup oil to the dish. Bake the fish until just done, about 12 minutes for 3/4-inch-thick fillets.

Meanwhile, in a small frying pan, toast the bread crumbs over low heat, stirring, until they’re light brown and fragrant, about 4 minutes. Stir in the garlic, lemon zest, and parsley and cook 1 minute longer. Remove from the heat and stir in 1/8 teaspoon each salt and pepper and the remaining 2 tablespoons oil.

Transfer the fish to plates. Sprinkle with the bread crumbs and spoon the pan juices around the fish.

Wine Recommendation: One of the new, clean-as-a-whistle white wines from Spain or the south of France will pair nicely with the Mediterranean flavors of garlic and olive oil. Look for the Spanish albarino or a Cotes de Gascogne from France.