History for Parmesan Orange Roughy
Parmesan is Italian cheese. Parmigiano-Reggiano is a firm, sharp cow’s milk cheese that is typically grated.
The original Parmigiano-Reggiano is made in a narrowly defined zone of Italy that encompasses the cities of Parma, Modena, and Mantua, as well as a small portion of Bologna.
Only from April to November is Parmesan manufactured, and it must be aged for at least two years.
It has a deep, savory flavor at this age and is eaten as a snack or after meals, as well as used in cooking.
Ingredients for Parmesan Orange Roughy
- 1 egg
- 1/4 cup milk
- 1 cup dry bread crumbs
- 1/3 cup grated Parmesan cheese
- 4 orange roughy fillets (4 ounces each)
Instructions for Parmesan Orange Roughy
- In a shallow dish, whisk together the egg and milk. Combine the bread crumbs and Parmesan cheese in a small basin.
- After dipping the fillets in the egg mixture, coat them with the crumb mixture.
- Fill a greased 13-in. x 9-in. baking dish halfway with the batter. Preheat oven to 425°F and bake uncovered for 15-20 minutes, or until fish flakes readily with a fork.
Nutrition Info for Parmesan Orange Roughy
| Total Fat | 6g | sodium | 451mg |
| calories, | 239 | carbohydrate | 21g |
| cholesterol, | 1mg | protein | 25g |