CITRUS CRUMBED ORANGE ROUGHY

I've never been one to make New Year's resolutions. Life's too filled with things that you have to do, so why create more. That said, I've been fairly conscientious about my resolve to eat fish at least once a week and continue to search for ways to make it more palatable (to me). DSO is very pleased with this plan since he likes mild fish and hadn't been getting any at home during all our years together.

 Our favorite local seafood restaurant serves a haddock topped with citrus flavored crumbs and this was my attempt to reproduce it at home. I chose orange roughy because that was what was available and I think this would work as well with cod or any other flaky, white fish. The preparation is very simple and including cooking time, I spent a mere 20 minutes on this dish. I served it with a spinach risotto. Lest you picture me standing in The Food of Love kitchen stirring for an ungodly length of time, banish that thought. This was my tried-and-true microwave risotto recipe to which I added one package of defrosted and squeezed dry frozen spinach at the end. I chose to spend the better part of my morning taking down the Christmas tree and the afternoon working on some quilting projects. A gal has to do what a gal has to do.

Serves 3 - 6 WW points per 5.5 oz serving
1/2 cup plus 2 T panko bread crumbs
1 tbs melted ICBINB
1 tbs fresh parsley, chopped
1 tbs freshly grated lemon zest
2 tbs freshly grated orange zest
Kosher salt
freshly ground black pepper
1 lb orange roughy filets

Preheat oven to 450 degrees. Line a baking sheet with parchment paper and spray the parchment paper with olive non-stick spray.

Add the melted ICBINB to the panko bread crumbs, fresh parsley, and lemon and orange zest. Mix well.

Place the filets on the parchment paper and season with salt and pepper.

Top evenly with panko mixture, pressing lightly so that it adheres to the filets.

Bake 10-11 minutes until breadcrumbs are browned and filets are opaque.

Serve with lemon wedges.

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TASTE NOTES
DSO thought this was an excellent preparation. He particularly liked the orange notes in the panko topping. I agree that the fish was flaky and moist and that the topping was fragrant and tasty. I must also confess that I still do not enjoy fish, though I am trying hard. Now put this topping on a pork tenderloin or a piece of chicken and I'd be hogwild for it. However, if YOU like fish, I think you'll like this simple weeknight preparation. And, if you'd like to try the microwave risotto, the recipe is in the list to the left.