Orange Roughy with Lobster Dressing

Course : Fish
Serves: 6
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6 medium pieces of orange roughy washed and drained
1 package imitation lobster meat
2 large eggs
5 cloves fresh garlic
1 stick butter (do not use margarine)
1 can good chicken stock
10 ounces plain bread crumbs (white)
4 stalks celery diced small
1 large onion diced small

Preparation / Directions:

Dressing: in a med sauce pan - combine butter with onion and celery. Cook until transparent Heat chicken stock to a small boil In large bowl - place bread crumbs and cracked 2 eggs and mix well. Add onion/celery and diced lobster. Continue to mix. Slowly add chicken stock and mix until all is wet. Add salt and pepper to taste. Place covered in refrigerator to set. 1-2 hrs. Preheat over to 350. IN a glass baking dish, line with foil. Melt 1 stick butter. coat both sides of fish with butter and place in pan. Dice garlic and place over fish. (I usually add a little fresh parsley for flavor) Take heaping spoons of dressing and place onto of fish. Take any remaining chicken stock and drizzel over dressing to rewet dressing. (it may become dry after setting in refrigerator) Bake 20-30 minutes or until fish is done. Fish will be white and flake with a fork. I usually serve with steamed asparagus and pasta alfredo. This is a very rich dish. You do not want to serve with alot of extras. I find that bread and/or salad to be a bit much.

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