Then I served it up and was actually impressed with the texture of the breading and the overall flavor of the fish. Cornstarch will make things have a little bit more crispy coating, and I liked it with the roughy. Voila! Fish in a flash, I should say.
Orange roughy is a mild, white fish that is easy and delicious when baked. When I was in college my friend Jake taught me how to make this dish, although back then we used flour. I remembered how easy and tasty this was, so I tweaked the recipe just a bit and still got the great taste I've always remembered. First, I breaded a filet of orange roughy in cornstarch mixed with a little bit of salt and pepper. I placed it into a baking dish sprayed with Pam and drizzled the fish with a little bit of melted butter (about 2 T) and a squeeze of 1/2 a lemon. I baked it in the oven at 350 degrees for about 20-25 minutes, or until it flakes easily. (Remember, flaky is good with fish.)