Our friend made orange roughy for dinner last Friday night (which we all ate along with a terrific red cabbage salad, quinoa, fresh fruit, blueberry muffins, and white wine) and it was so good that I got the recipe to share with you. I ate very, very slowly to make the flavor last for a long time.
Lay 4 filets of orange roughy on a cookie sheet.
Brush with olive oil and minced garlic.
Season the filets with sea salt, paprika, and fresh ground pepper.
Cook on medium high heat on one side only until the filets are white and flaky but still moist. Sprinkle with fresh parsley just before serving.
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