Pan Simmered Orange Roughy

    30 minutes

    If you eat orange roughy this is a great way to prepare it. This is a recipe I just came up with using things I had on hand.

    63 people made this

    Serves: 4 

    • 1 teaspoon olive oil
    • 3 spring onions, chopped
    • 1 cup (250ml) dry white wine
    • 1 (440g) tin whole peeled tomatoes with liquid, chopped
    • 4 fillets orange roughy
    • 1 tablespoon chopped fresh basil
    • 1/4 teaspoon ground black pepper
    • 1 pinch dried thyme, crushed
    • 1 pinch dried rosemary, crushed
    • 1/4 cup sliced black olives, drained
    • 125g crumbled feta cheese

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Heat olive oil in a medium frypan over medium heat. Stir in spring onions and cook until tender, 5 to 10 minutes.
    2. Mix white wine and tomatoes with the spring onions and bring to a boil. Place orange roughy fillets in the white wine mixture. Season with basil, pepper, thyme and rosemary. Reduce heat and simmer 15 to 20 minutes until fish is easily flaked with a fork. Remove fish fillets from frypan.
    3. Sprinkle fish fillets with black olives and feta cheese.

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    Reviews in English (56)


    FANTASTIC! We enjoyed this recipe very much! The sauce would be great on just about anything! I had dried rosemary leaves so I used my mortar and pestal to grind them to a fine powder, and it was good that way. Before serving, I removed the fish and added 1T cornstarch (mixed with water) to the sauce to thicken it (it was too soupy) and this turned out nicely! I used a crumbled tomato and basil feta and it just made the dish! Don't leave off the feta cheese! I also added 2t minced garlic to the sauce along with the spices, and was happy with the result! We will definitely be making this one again! Thanks for the post!  -  24 Feb 2005  (Review from Allrecipes USA and Canada)


    This was GREAT -- so easy and healthy!! I did add a clove of minced garlic w/ the onion. I would recommend draining the liquid from the tomatoes and reserving it, just in case you need it. I used fresh basil from my garden and this was a hit w/ my family !!! Thanks Christopher!  -  20 Jun 2002  (Review from Allrecipes USA and Canada)


    This is one great recipe! I prepared it for my family last night using a sauvignon blanc wine. After removing the fish from the simmering liquid I ladled out a little over a cup of it and added it to one cup of couscous, let it sit for about five minutes, then fluffed it with a fork. I served the fish over the couscous for a delicious meal! I also prepared "Broccoli, Corn, and Green Bean Saute" from this site. Thank you for this recipe that I will fix again soon!  -  28 Jul 2006  (Review from Allrecipes USA and Canada)