This is a beautiful baked fish using Italian seasoned breadcrumbs; if you can't get them make your own by combining plain breadcrumbs with Italian mixed herbs.
Easy to make simple recipe which is very tasty. Can use less butter and parsley is optional. To make it better squeeze fresh lemon juice on after serving - 18 Sep 2016
We've been making orange roughy similar to this for years. To make this recipe even healthier, I skip the butter step. Then I sprinkle the fillets with garlic salt and press them into equal parts seasoned bread crumbs and parm cheese (I actually prefer the stuff in the green jar over real, for this dish). Bake on a foil-lined baking sheet coated with a bit of spray. Sometimes we spritz the tops of the fillets with spray, which makes the coating a little crispy. My husband is NOT a fish eater, but he requests this dish at least once a month. You will be surprised how tasty this is! - 02 Sep 2003 (Review from Allrecipes USA and Canada)
I have made this recipe many times with great results. I keep frozen orange roughy from wholesale club on hand because everyone, esp. my 9 yr old, loves it. To save time I do not thaw, and simply place the ingredients on top of the fish (must bake longer). I substitute olive oil for butter, do not use the salt, and add fresh lemon slices. Very moist & tasty! Have also used tilapia, but prefer orange roughy. - 11 May 2004 (Review from Allrecipes USA and Canada)