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Lemon-Pepper Baked Orange Roughy

Lemon-Pepper Baked Orange Roughy
  • Prep 5 min
  • Total 25 min
  • Servings 4
Bake a batch of orange roughy with a tasty lemon-pepper coating that's great for any mild-flavoured fish.
August 20, 2014


  • 2 tbsp (25 mL) margarine or butter
  • 2/3 cups (150 mL) BISQUICK* mix
  • 1/4 cup (50 mL) cornmeal
  • 1/2 tsp (2 mL) lemon-pepper seasoning
  • 1/4 tsp (1 mL) salt
  • 1 egg, beaten
  • 2 tbsp (25 mL) water
  • 1 lb (500 g) orange roughy fillets


  • 1
    Heat oven to 425°F (220°C). In 9x13-inch (23x33 cm) rectangular baking pan, melt margarine in oven.
  • 2
    Combine Bisquick* mix, cornmeal, lemon-pepper seasoning and salt in shallow dish. Mix egg and water. Dip fish into egg mixture, then coat with Bisquick* mixture. Place in pan.
  • 3
    Bake uncovered 10 minutes. Turn fish with spatula; bake 10 minutes longer or until fish flakes easily with fork.

  • Tip: Did you know? Orange roughy hails from New Zealand. Low-fat and firm-fleshed, it has a mild flavour and is available in most supermarkets.
  • Success: Preheating the pan before adding the fish helps to create a crisp bottom crust.
  • Variation: This versatile coating is delicious with any mild-flavoured fish, such as cod, sole, catfish or walleye.

No nutrition information available for this recipe
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