A delightful take on a classic baked fish dish, featuring a crispy herb-infused crust.
Preheat your oven to 400°F (200°C).
Preheating ensures even cooking and a crispy crust.
Lightly grease a baking dish with cooking spray or a small amount of butter.
This prevents the fish from sticking and makes cleanup easier.
In a shallow bowl, mix together the panko breadcrumbs, Parmesan, Romano, garlic powder, and salt.
Mix thoroughly to ensure an even distribution of flavors.
Brush both sides of the orange roughy fillets with melted butter.
Butter helps the breadcrumb mixture adhere to the fish.
Dredge the butter-coated fillets in the breadcrumb mixture, pressing lightly to coat evenly.
Ensure the fillets are fully coated for maximum crispiness.
Arrange the coated fillets in a single layer in the prepared baking dish and sprinkle with fresh parsley.
Spacing the fillets ensures even cooking.
Bake in the preheated oven for 12-15 minutes, or until the fish flakes easily with a fork.
Check the fish at the 12-minute mark to avoid overcooking.
Serve the fish hot, garnished with additional parsley if desired.
Pair with a fresh salad or steamed vegetables for a complete meal.
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