Lemon-Orange Orange Roughy

I used cod and could not even taste the freshly-squeezed orange and lemon juices, only lemon pepper seasoning. Adding the juices to the fish at the beginning and then flipping the fillets left you with zero fresh juice flavor. This cooks so quickly that there’s no time for the juice to infuse the fish and when you flip to the other side to finish cooking, the juice just quickly evaporates…hope that makes sense to you. If I were to make this again (unlikely), I’d wait until the fish is nearly cooked on the other side and then drizzle with the juices. It also could use a garnish of some sort like chopped parsley or cilantro, has no eye appeal.

Endangered or not (LOL) this was a decent and quick meal.

This was a nice light sauce on a delicious fish. So sad that it's my last serving of orange roughy. I didn't realize that it was overharvested until I looked for a recipe for the fish that was already in my freezer. Guess I can always prepare another fish this way, perhaps tilapia as others suggested?

This Was Very Good And Easy. The Only Changes I Made Where To Cook Up 12oz Frozen Orange Roughy. When The Fish Was Done Cooking I Placed It On A Plate And I Added A Small Amount Of Argo Gravy Thickner To The Orange And Lemon Sauce, To Thicking A Little. And Poured It Over The Fish. This Recipe Was Good And Very Easy. Side Dish Was Frozen Creamed Spinach , And I Had A Fast, Easy, Healthy Meal. With Little Clean Up (Yeah) Thank You So Much From Florida!!