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Italian Style Baked Orange Roughy

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Adjust Servings:
½ cup seasoned bread crumbs
2 tbsp parmesan cheese, grated
2 tbsp romano cheese
½ tbsp garlic powder
salt to taste
1 lb of orange roughy fillets
1/3 cup of butter

Nutritional information

16.31 g
85.28 g
73.8 g
1573 mg
459 mg

Italian Style Baked Orange Roughy

  • Non Veg
  • 30 mins
  • Serves 4
  • Easy



If you love cooking fish, then this baked fish dish will certainly interest you. With Italian seasonings and a baked fish that tasted absolutely brilliant, you cannot go wrong with this recipe. All you need is a handful of ingredients and some time and you are in for a treat! The dish primarily relies on a combination of different kinds of cheese such as the grated parmesan cheese and grated Romano cheese to help bring out the fish’s delicate flavors. Fish and cheese is a combination that is irresistible if cooked well, try the recipe today and please everyone back at home!

Health benefits

Joint teams from Italy and the United States conducted a six year long study about Romano cheese. They confirmed the presence of high amounts of conjugated linoleic acid, an important omega 3 polyunsaturated fatty acid that is important for the body. This means that Romano cheese can protect against several cardiovascular diseases and possesses anti-inflammatory and cancer fighting properties.

Romano cheese has also been associated with a lower risk of heart disease in women. It is also low in lactose, which makes it the perfect cheese for individuals that are lactose intolerant.

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How to make Italian Style Baked Orange Roughy

  • Bring the oven to a temperature of up to 400 degrees F.
  • In a small bowl, toss bread crumbs, parmesan cheese, garlic powder and romano. Add some salt to taste. Mix the ingredients properly.
  • Now rub both sides of the fillets with butter, only to dredge it in the bread crumb mixture.
  • Arrange the fillets in a straight single layer.
  • Bake the fillets in the preheated oven for about 15 minutes. You can pull the dish out once the fish becomes flaky. Check this with a fork.


  • Pecorino cheese is known as “Pecorino Romano” outside of Italy. It became popular and was exported to the United States in the 19th century. Since then it has found use in several dishes because of its distinctive strong flavor that is usually characterized as very salty. This helps bring out and accentuate the flavors of sauces and pasta dishes.
  • Romano cheese is primarily made from fresh whole milk of sheep. The milk is inoculated with natural cultures from the same geographical area. This is also the primary reason why it is so low in lactose.
  • Much of the cheese produced is aged for quite some time before it is sent to the market for packaging, the taste becomes salty over time.
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