Potato Encrusted Orange Roughy

  • 1 Egg
  • 1/4 cup Milk
  • 1 cup Dry Potato Flakes
  • 1/3 cup Parmesan Cheese, grated
  • 4 Orange Roughy Fillets (4 oz. each)

Directions

  1. Preheat oven to 425 degrees F.
  2. In a shallow bowl, beat egg and milk.
  3. In another shallow bowl, combine the potato flakes and Parmesan cheese.
  4. Dip fillets in egg mixture, then coat with potato mixture.
  5. Place in a greased 13 in. x 9 in. x 2 in. baking dish.
  6. Bake, uncovered for 15 to 20 minutes or until fish flakes easily with a fork.

Wine Pairing

Wine Pairing Feature – Recommended by Ted Ross, Vince & Joe’s Sommelier Weingut Hans Lang, 2008 Riesling “Charta”- Rheingau, Germany- $19.99 750 mL “Dry, harmonious and delicate Riesling. Good acidity, aromas of green apple and peach and a bone dry finish.”