Ingredients:

  • 4 Orange Roughy Fillets (approx. 6 oz each)
  • 1 Tbsp Olive Oil
  • 1/2 tsp Kosher Salt (divided)
  • 1/4 tsp Freshly Ground Black Pepper (divided)
  • 4 Tbsp Unsalted Butter, softened
  • 1/2 cup Panko Breadcrumbs
  • Zest of 1 whole lemon
  • 1 tsp Fresh Thyme Leaves, finely chopped
  • 1 clove Garlic, finely minced
  • 1 tsp Lemon Juice, freshly squeezed
  • 1 Tbsp Fresh Flat-Leaf Parsley, roughly chopped
  • 4 Lemon Wedges (for serving)

Instructions:

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. Pat the Orange Roughy fillets thoroughly dry using paper towels. Place the fillets on the prepared baking sheet. Drizzle lightly with 1 Tbsp of olive oil and season gently with half the kosher salt and pepper.
  2. In a small mixing bowl, combine the softened butter, Panko breadcrumbs, lemon zest, fresh thyme, minced garlic, lemon juice, and the remaining salt and pepper. Mix well using a fork until the ingredients are fully incorporated and the mixture resembles coarse, moist sand.
  3. Take roughly a quarter of the crumble mixture and firmly press it onto the top surface of one fish fillet. Ensure the crust adheres well and is spread evenly across the top. Repeat this process for the remaining three fillets.
  4. Place the baking sheet into the preheated oven. Bake for 12 to 14 minutes, or until the crust is golden brown and crisp, and the fish flakes easily when tested with a fork (internal temperature 145°F / 63°C).
  5. Carefully remove the fillets from the oven. Garnish immediately with fresh, chopped parsley. Serve each fillet with a generous lemon wedge on the side.