Ingredients
- 2 6-to 8-ounce orange roughy fillets
- 2 tablespoons (1/4 stick) unsalted butter, melted
- 1 tablespoon Dijon mustard
- 1 1/2 teaspoons fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 3 tablespoons fresh white breadcrumbs
- Chopped fresh parsley
- Lemon wedges
Directions
- Preheat oven to 450°F. Butter 13 x 9 x 2-inch glass baking dish. Arrange fish fillets in prepared dish. Season with salt and pepper. Blend butter, Dijon mustard, lemon juice and Worcestershire sauce in small bowl. Spread half of butter mixture over each fillet, covering completely. Sprinkle half of breadcrumbs over each.
- Bake fish until just cooked through, about 7 minutes. Sprinkle parsley over. Garnish with lemon wedges.
