White Roughy Recipe

Pat and prepare fish

Pat the white roughy fillets dry with paper towels. Trim any ragged edges and, if fillets are thick (over 1 inch), make 2 shallow 1/2-inch diagonal cuts across the thickest part so they cook evenly.

Make marinade and marinate

In a shallow dish or bowl, whisk together 3 tbs olive oil, 2 tbs lemon juice, 4 minced garlic cloves, 1 tsp salt, 1 tsp black pepper, and 1 tsp dried oregano. Place the fillets in the dish and spoon marinade over them to coat both sides. Cover and refrigerate for 15–25 minutes (no more than 30 minutes) to avoid 'cooking' the fish with acid.

Preheat pan

About 10 minutes before cooking, remove the fillets from the fridge to come closer to room temperature. Preheat a large nonstick or stainless-steel skillet over medium-high heat and add a thin film (about 1 tbs) of olive oil if not using the garlic butter immediately.

Sear the fish

When the skillet is hot (a drop of water should sizzle), gently pat each fillet to remove excess marinade and place them in the skillet presentation-side down. Sear without moving for 2–3 minutes, until the edges look opaque and a golden crust forms. Carefully flip and cook the second side for 1½–3 minutes depending on thickness; the fish should flake easily and register about 125–130°F (52–54°C) for moist doneness.

Rest fish

Transfer the cooked fillets to a warm plate and loosely tent with foil while you make the sauce (this keeps them warm and finishes carryover cooking).

Make garlic butter sauce

In the same skillet over medium heat, add 1 tbs olive oil and 3 tbs butter. Once the butter has melted and starts to foam, add the 3 thinly sliced garlic cloves and the chopped shallot. Sauté gently for 1–2 minutes until fragrant and the shallot is translucent; do not brown the garlic.

Deglaze and finish sauce

Add 1 tbs white wine (or broth) to deglaze, scraping up any browned bits from the pan. Let the liquid reduce by half (30–60 seconds). Stir in 1 tbs lemon juice, 1 tsp lemon zest (if using), 2 tbs chopped parsley, 1/2 tsp salt, and 1/2 tsp black pepper. Taste and adjust seasoning. Remove from heat and swirl in the remaining 2 tbs butter off the heat for a glossy finish.

Coat fish and serve

Spoon the garlic butter sauce over the tented fillets. Garnish with additional chopped parsley or microgreens and serve with lemon wedges on the side for extra brightness.

Serve the white roughy immediately with lemon wedges. Suggested accompaniments: steamed green vegetables, roasted potatoes, or a simple mixed-green salad. Leftovers can be refrigerated in an airtight container for up to 2 days.