Lemon Herb Butter Sauce for Stuffed Orange Roughy

Name: Lemon Herb Butter Sauce for Stuffed Orange Roughy
Prep time: 5 min
Total time: 5 min
Yield: 4
Ingredients: 4 pieces of Sealand Stuffed Orange Roughy Fillets, unpacked; 1 Tablespoon Olive Oil (optional); Salt and Pepper to taste; Zest of 1 lemon (optional); Fresh thyme (optional); 1/4 cup White wine; 2 Tablespoons shallots, minced; 2 Tablespoons citrus juice (lemon only or lemon, orange and grapefruit); 1 Tablespoon citrus zest (lemon or a combo of orange and lemon); 1 1/2 Tablespoons Cream; 1/4 teaspoon each salt and pepper (or to taste); 6 Tablespoons Butter, unsalted, cold, cut into 1 cm cubes; 1-2 Tablespoons fresh herbs (optional) such as oregano , minced

Stuffed Orange Roughy with Lemon Herb Butter Sauce is a luxurious yet simple seafood dish that’s perfect for entertaining or a refined weeknight dinner. The flaky Sealand stuffed orange roughy fillets bake to perfection in under 25 minutes, while a quick homemade lemon beurre blanc-style sauce adds a burst of citrus and richness that elevates every bite.

If you love seafood that feels light, fresh, and flavor-packed — this is your go-to recipe. The buttery sauce with a hint of citrus and white wine is ideal over mild fish, and comes together in one small saucepan while the fish bakes. Minimal prep, maximum flavor.

Rated 5.0 stars by 1 users

Servings

Prep Time

5 minutes

Cook Time

20-25 minutes

This elegant stuffed orange roughy recipe features Sealand’s premium fillets baked to perfection and finished with a silky lemon herb butter sauce. Light, buttery, and bursting with citrus flavor, it’s a restaurant-worthy seafood dinner that’s ready in under 30 minutes.

Author:

Sealand Quality Foods

Ingredients

Orange Roughy

4 pieces of Sealand Stuffed Orange Roughy Fillets, unpacked
1 Tablespoon Olive Oil (optional)
Salt and Pepper to taste
Zest of 1 lemon (optional)
Fresh thyme (optional)

Lemon Butter Sauce

1/4 cup White wine
2 Tablespoons shallots, minced
2 Tablespoons citrus juice (lemon only or lemon, orange and grapefruit)
1 Tablespoon citrus zest (lemon or a combo of orange and lemon)
1 1/2 Tablespoons Cream
1/4 teaspoon each salt and pepper (or to taste)
6 Tablespoons Butter, unsalted, cold, cut into 1 cm cubes
1-2 Tablespoons fresh herbs (optional) such as oregano , minced

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Directions

Preheat the oven to 400 degrees F.
Remove the Sealand Stuffed Orange Roughy Fillets from the packaging and arrange them in a single layer on a baking sheet.
Season them (optionally) with salt, pepper, lemon zest , fresh thyme and olive oil.
Bake the fish for about 20 minutes until they’re cooked through.
In the meantime, prepare the citrus butter sauce, or lemon butter sauce.
In a 3 quart sauce pan over medium heat, add the white wine, shallots, citrus juices and zests.
Let the mixture simmer until it has reduced over low heat for 8 minutes.
Then add in the cream and season the sauce.
Turn off the heat and add in the butter, one cube at a time while whisking until it has dissolved.
When the butter is completely whisked in and blended into the sauce, the sauce is ready.
Strain the sauce to remove the tiny bits of shallots and zests for a silky smooth luscious feel.
After staining the sauce, it is completely ready to use. You can optionally add in some fresh herbs for bright taste and colour or use it as is.
Once the fish is out of the oven, drizzle the lemon beurre blanc sauce over it and serve right away.
Bon appétit

Lemon Herb Butter Sauce for Stuffed Orange Roughy