Orange Roughy Filet

Recipe Overview

Crispy breaded Orange Roughy contrasts a delicate fish fillet with panko crust, sweet slow-roasted cherry tomato, briny black olive, fresh greens and a bright tomato vinaigrette.

Ingredients

• Orange Roughy Filet — 360 g · filletorange_roughy_filet
• Whole Eggs — 100 g · egg washTC-EGG-WHOLE-001
• All-Purpose Flour — 120 g · breadingall_purpose_flour
• Japanese Panko Breadcrumbs — 60 g · breadingING-PANKO
• Clarified Butter — 115 g · for fryingclarified_butter
• Cherry Tomatoes — 75 g · slow-roastedcherry_tomatoes
• Black Olives — 75 g · for marmaladeblack_olives
• Mixed Greens — 57 g · freshmixed_greens
• Roma Tomatoes — 180 g · for vinaigretteroma_tomatoes
• Extra Virgin Olive Oil — 120 ml · vinaigretteOIL-0001
• Lemon Juice — 30 ml · freshly squeezedlemon_juice
• White Wine Vinegar — 30 ml · vinaigrettewhite_wine_vinegar
• Dijon Mustard — 5 g · emulsifierdijon_mustard
• Sea Salt — to taste · season to tastesea_salt
• Cracked Black Pepper — to taste · freshly crackedpeppercorn.black

Preparation

1. Prepare the tomato vinaigrette by blending Roma tomatoes, lemon juice and white wine vinegar, then emulsify with extra virgin olive oil.
2. Slow-roast the cherry tomatoes with black olives until the mixture reaches a marmalade consistency.
3. Bread the Orange Roughy with flour, egg wash and Japanese panko breadcrumbs.
4. Fry in clarified butter until golden and crisp, about 4 minutes per side.
5. Plate the tomato vinaigrette, mixed greens and crispy fish; finish with the cherry tomato and black olive marmalade.

Calories	480
Protein	30 g
Carbohydrates	22 g
Fat	28 g
Sodium	550 mg