If your family enjoys seafood as much as mine does, you know that finding new and exciting ways to serve fish can sometimes be a challenge. That’s where this easy Orange Roughy with an Italian basil Cream Sauce comes in. This easy fish recipe transforms mild, flaky orange roughy into a restaurant-worthy meal with very little effort.
The star of the dish is a rich and creamy basil sauce that comes together in just minutes. Fresh basil, cream, and savory seasonings create a flavorful topping that perfectly complements the fish’s delicate texture without overpowering it. The result is an elegant yet simple dinner that’s perfect for busy weeknights or special occasions.
Whether you’re looking to add more seafood to your meal rotation or need a fresh idea for dinner, this Orange Roughy with an Italian Basil Cream Sauce delivers big flavor with minimal prep. Serve it alongside your favorite vegetables or a simple salad for a delicious meal the whole family will enjoy.
Ingredients
1 package frozen orange roughy filets, or you can use your favorite white fish
Milk for soaking the fish
White wine and water
Extra virgin olive il
1 onion, sliced thin or chopped
1 can diced tomatoes
2 tsp. minced garlic
1/4 cup fresh basil, chopped
1 tsp. monk fruit sweetener, granulated Stevia or sugar
1 tsp. each dried thyme and oregano
1/2 tsp. salt or to taste
1/4 tsp. pepper or to taste
1/2 cup heavy cream
1 Tbsp. butter
Instructions
First, soak the orange roughy in milk for about 30 minutes. Soaking the fish in milk removes the naturally strong fishy smell. This method also works well with lamb, which also has a strong aroma. Rinse the fish well.
In a skillet, poach the fish in equal parts of water and white wine until opaque. Remove to a warm plate and keep warm in the oven at 250 degrees. Warming food at a low temperature in the oven will not continue to cook it; it will only keep it warm.
Sauté the onion in olive oil until translucent.
Add the can of diced tomatoes, dried thyme, basil, salt, pepper and sweetener. Stir until combined and hot.
In a large measuring cup or medium-sized bowl, pour in the heavy cream. Add a couple of spoonfuls of the hot tomato mixture to the cream to temper it. Tempering will keep the cream from curdling when it combines with the hot tomatoes in the skillet.
Add the cream mixture to the tomato mixture.
Stir in the butter until melted. Add the fresh basil and stir. Serve on top of the orange roughy.
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