BROILED ORANGE ROUGHY WITH LEMON AND THYME Thyme is the time-honored companion to white fish. It's faint citrus flavors are a natural, especially when lemon is on the marquee. If fresh thyme is not available, you can easily substitute fresh oregano, chives, dill or parsley for the thyme. And remember, Orange Roughy is a delicate fish. If you over-estimate cooking time, you will over-cook your fillets. Serves 4 INGREDIENTS 4 Orange Roughy fillets, approximately 1/4-pound each 1/2 cup freshly ground breadcrumbs 1 tsp. fresh thyme, finely chopped Juice of 1 lemon 3 tbsp. extra-virgin olive oil Garnish: 1 lemon, sliced into rounds 1 tsp. fresh thyme, finely chopped A pinch Kosher salt A pinch freshly ground black pepper COOKING DIRECTIONS Directions: 1. Preheat the oven to broil. 2. Under cold water, gently rinse fillets and pat them dry; set aside. 3. Combine breadcrumbs and herbs in a small bowl. Pour the mixture onto a medium-sized platter or baking dish; set aside. 4. Combine olive oil and lemon juice in a small bowl until emulsified; set aside. 5. When you are ready to broil the fish, gently brush each fillet with lemon-olive oil emulsion and coat them herbed breadcrumbs. Repeat until each fillet is breaded. Lay the breaded fillets onto a flat broiler pan or baking sheet (can be lined with foil) and place it under the broiler (about 5 inches from heating element) until the fish flakes easily*. Remove fillets from the broiler to warmed dinner plates or serving platter. Sprinkle with salt, freshly ground black pepper, fresh thyme and lemon. 6. Serve immediately. *Approximate cooking times for Orange Roughy fillets: 1/4 to 1/3-inch: 3 to 4 minutes 1/2 to 3/4-inch: 4 to 6 minutes WINE RECOMMENDATIONS ChardonnayGewüiztraminerSauvignon BlancChenin BlancPinot Gris / Pinot GrigioViognierRiesling
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