Pan-Seared Orange Roughy {10 Minutes}

This pan-seared orange roughy recipe is well seasoned to let its natural sweet flavor shine! Ready in minutes, it’s tender and flaky on the outside and moist in the middle.

Craving fish for dinner? Try my blackened tilapia, baked sockeye salmon, rainbow trout, or Chilean sea bass next.

I first tried orange roughy almost ten years ago and am THRILLED that this delicious and mild flavored fish is now available in more and more fishmongers. My simple orange roughy recipe has a flavorful crust and is perfect for a quick and easy dinner.

Why I love this recipe

• Quick and easy. From prep to plate, this fish cooks up in just 10 minutes.
• Moist and tender. This fish is known for its naturally moist and tender meat. It also doesn’t taste fishy, so it’s great for picky eaters, too.
• So flavorful. Simple spices and herbs infuse the fish with savory flavors. Plus, you can even mix and match the herbs and seasonings to make this recipe your own.
• Multiple cooking options. While I prefer the simple stovetop cooking, I’ve tested this fish in the oven and the grill and it works a treat.

Ingredients needed

• Orange roughy filets. While more and more grocery stores are stocking this fish (both fresh and frozen fillets), I prefer to get mine from the fishmonger because I know it’s fresh, and I can choose my specific fillets. Opt for ones that are bright white in color and with very little marbling or scales on either side.
• Seasonings. I seasoned the fish with a savory and tangy blend of salt, lemon pepper, paprika, and garlic powder.
• Dried parsley. Adds a refreshing herbal flavor.
• Butter. For searing the fish.

How to cook orange roughy

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1 – Season the fish. Stir the seasonings and parsley together in a small bowl. Season the fish on all sides with the seasoning mixture.

Step 2 – Pan fry. Heat the butter in a skillet over medium heat. Once it’s melted, add the fish filets and cook for 3 minutes. Flip and cook on the other side for another 3 to 4 minutes.

Step 3 – Serve. Serve the fish with lemon wedges and drizzle the butter sauce in the pan over top. Enjoy!

Recipe tips and variations

• Use fresh fish. While you technically can use frozen orange roughy for this recipe (thawed in the fridge overnight before cooking), I much prefer the flavor and texture of fresh fish.
• You’ll know orange roughy is done cooking when the fish flakes easily after running a fork over it or when a meat thermometer measures the internal temperature at 145ºF.
• Switch the seasonings. Season this mild fish with all kinds of herbs and spices to change the flavor profile. Experiment with salt, black pepper, dried rosemary, thyme, oregano, onion powder, cumin, and/or lemon zest.
• Finish with a garnish. Lemon wedges are my favorite garnish, but you can also use capers, fresh dill, lemon zest, or fresh parsley.

Storage instructions

To store: Roughy is best enjoyed hot and right out of the pan, but leftovers can be stored in an airtight container in the fridge for up to 2 days.

To reheat: Reheat the leftovers quickly in the microwave, in a 350ºF oven, or in an oiled pan over medium heat until warmed through.

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