Poached Orange Roughy with Tomato Herb Sauce

Simple Poached Orange Roughy with Tomato Herb Sauce– so good!

Poached Orange Roughy with Tomato Herb Sauce

Yield: 4 servings

Prep Time: 35 minutes

Cook Time: 10 minutes

Poached Orange Roughy with Tomato Herb Sauce


  • 2 large tomatoes
  • 1 cup bottled clam juice
  • 1/2 cup dry white wine
  • 5 teaspoons freshly squeezed lemon juice
  • 1 bay leaf
  • Four 6-ounce orange roughy fillets
  • 2 tablespoons extra virgin olive oil
  • 1 1/2 tablespoons chopped fresh parsley
  • 1 1/2 tablespoons chopped fresh basil
  • 1 1/2 teaspoons chopped fresh thyme
  • salt and pepper to taste


  1. Blanch tomatoes in medium saucepan of boiling water (30 seconds). Drain and cool slightly. Peel, halve and seed tomatoes.
  2. Bring clam juice, wine, lemon juice and bay leaf to a boil in a large skillet. Add fish, cover and simmer until cooked through, about 4 minutes.
  3. Transfer fish to plates using slotted spatula. Tent fish with aluminum foil to keep warm.
  4. Pour 1/2 cup of fish cooking liquid into the blender, discarding bay leaf. Add tomatoes and purée. Pour purée into a small saucepan. Add olive oil and bring to a boil. Mix in fresh herbs. Season to taste with salt and pepper.
  5. Spoon sauce over fish and serve.


  • Tilapia may be substituted for the orange roughy.
  • To save time on cooking day, prepare tomatoes a day in advance and refrigerate.
  • Nutritional Information per serving (serving size: 1 fillet with sauce) Calories: 245, Fat: 8.25g, Saturated Fat: 1g, Sugar: 4.5g, Fiber: 1.5g, Protein: 26g, Cholesterol: 34mg, Carbohydrates: 11g
  • Weight Watchers POINTS:  SmartPoints: 4, PointsPlus: 6, Old Points Program: 6
SOURCE: RecipeGirl.com (via Bon Appetit)

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