Low-Carb Baked Orange Roughy with Lemon and Dill Recipe

Low-Carb Baked Orange Roughy with Lemon and Dill Recipe

Jane Estoperez

Servings: 4 servings

Prep time: 10 minutes

Cook time: 12 minutes

Total time: 22 minutes

Ingredients

  • 4 Orange roughy filets
  • 1/4 cup Unsalted butter, melted
  • 2 tbsp Fresh lemon juice
  • 1 tsp Lemon zest
  • 2 cloves Garlic, minced
  • 2 tbsp Chopped fresh dill
  • 1/4 tsp Salt
  • 1/4 tsp Black pepper

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Whisk together the melted butter, lemon juice, lemon zest, garlic, dill, salt, and black pepper in a small bowl.
  3. Place the orange roughy filets in a baking dish.
  4. Brush the butter mixture on both sides of the filets.
  5. Bake the fish for 10-12 minutes, or until the fish is cooked through and flakes quickly with a fork.
  6. Remove the fish from the oven and serve immediately with a sprinkle of extra fresh dill on top.
  7. Enjoy your low-carb baked orange roughy with lemon and dill!

Note: You can add some sliced oranges or lemons on top of the fish before baking for extra flavor and presentation.

Nutrition Facts

Calories: 235 kcal

Fat: 16g

Carbohydrates: 2g

Fiber: 0g

Protein: 22g

Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.

How to Store the Low-Carb Baked Orange Roughy with Lemon and Dill

To store low-carb baked orange roughy with lemon and dill, you should follow these simple steps:

  1. Let the baked orange roughy cool to room temperature before storing it. This will prevent condensation from forming inside the container.
  2. Transfer the baked orange roughy to an airtight container with a lid. Glass or plastic containers with tight-fitting lids work well for this purpose.
  3. Pour any remaining lemon and dill sauce over the top of the orange roughy in the container.
  4. Seal the container tightly and label it with the date of preparation.
  5. Store the container in the refrigerator for up to three days.

When you’re ready to eat the leftovers, you ct the orange roughy in the microwave or oven. To reheat in the microwave, place the fish on a microwave-safe plate, cover it with a damp paper towel, and microwave it on high for 1-2 minutes or until heated. To reheat in the oven, preheat the oven to 350°F (175°C), place the orange roughy in an oven-safe dish, and bake for 10-15 minutes or until heated through

Note: If you prefer crispy skin on your baked orange roughy, it’s best to store the fish and sauce separately and reheat the fish in the oven at 400°F (200°C) for about 10-15 minutes, or until the skin is crispy and the fish is heated through. Then, spoon the lemon and dill sauce over the top just before serving.

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