← Field Guide
Orange Roughy
Hoplostethus atlanticus
Mild, snow-white fillets from the deep — flaky and delicate when handled gently.
Year-round, quota managed
From boat to bench
Orange roughy are long-lived deep-water fish taken by trawlers operating along the continental slope and seamounts off Tasmania and southern Victoria. The fishery is strictly quota-managed and monitored; fish are brought up from depth, bled, and snap-chilled on deck to preserve their fine, white flesh.
Health benefit
Lean, low-fat white fish rich in protein and selenium for immune and thyroid health.
Easy Recipe
Pan-Roasted Orange Roughy with Caper Butter & Green Beans
Serves 2·25 minutes
Ingredients
- 2 orange roughy fillets
- Sea salt and cracked black pepper
- 1 tbsp olive oil, 30g butter
- 1 tbsp baby capers, drained
- Juice of half a lemon
- 1 tbsp chopped flat-leaf parsley
- 200g green beans, trimmed
- 1 garlic clove, sliced
- Extra olive oil and lemon
Method
- 01Pat fillets dry and season both sides with salt and pepper.
- 02Heat olive oil in an oven-proof pan over medium-high heat.
- 03Place fillets in the pan and cook 2 minutes until lightly golden.
- 04Flip, add half the butter and transfer the pan to a 200°C oven for 4–5 minutes until just cooked through.
- 05Meanwhile, blanch green beans in boiling salted water for 2 minutes, then drain.
- 06Return beans to the pan with remaining butter and garlic, tossing over medium heat until glazed.
- 07Remove fish from the oven, add capers, lemon juice and parsley to the pan, swirling to emulsify.
- 08Plate the fillets over the green beans and spoon the caper butter over the top.
