1 tbsp margarine
4 large scallions, sliced
1 lb mushrooms, sliced
1 1/2 lb orange roughy fillets
1/4 cup dry white wine
2 tbsp lemon juice
1/2 tsp dried marjoram
1 black pepper
4 slices cheese, cut into 1/2 strips
2 tbsp unseasoned bread crumbs
Directions
Preheat oven to 400 deg F. Grease a shallow 2-quart baking dish with
margarine. Evenly scatter the scallions and mushrooms over the bottom
of the dish. Place fillets on top in a single layer. (Overlap or tuck
under, the thin ends of the fillets).
Mix wine and lemon juice together and pour over the fish. Sprinkle
with marjoram and black pepper.
Evenly distribute the cheese strips over the fillets. Crumple a
large piece of waxed paper and wet it. Shake off excess water and and
place the paper loosley over the fish. Bake for about 7 minutes.
Remove fish from the oven, take off the waxed paper. Sprinkle fish
with bread crumbs. Bake another 7-9 minutes or until fish is just
done. Remove the fish from the oven and heat the broiler and broil
just long enough to brown the top of the fillets, about 1 minute.
Substitiue: Cod, haddock, catfish, ocean perch or rockfish.
Servings: 4 servings
Baked Orange Roughy With Cheese & Mushrooms Recipe brought to you by Recipe Ideas
Categories: Cheese; Fruit; Mushroom; Vegetable
The History of Recipes
We are able to read the history of meal recipes back into history, at least as far back into recorded history as the early Egyptians, and maybe further still. However, sadly, these ancient cookbooks were just very simple pictorial, hieroglyphic or cunieform instructions for preparing meals.
The truth of the matter is, the oldest recipe discovered, according to academics are a few ancient tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful. Progressing into The time of the romans around 25BC a man called Apicius compiled some scripts detailing recipes cooked by wealthy Romans. In his scrolls, he describes how the meals of wealthy Romans were split into starters, main meal and afters, a very modern way of dining. Additionally, he tells us how the Romans made use of a wide range of spices, including a few that will be familiar to modern cooks such as bay, mint and parsley. Moving on, we have two recipe books dating from the fourteenth century : a cookery book entitled `Forme of Cury`, and another named `Curye on Inglish`. Surprisingly, they are unconnected to the curry that we all know today, but rather recipes for the types of food prepared for the rich people of that time. Later, in the 15th century, knights returning from the crusades brought us many foods, spices and herbs from Arab cuisine, including spices like parsley, basil and rosemary. These new herbs and spices was responsible for an eruption in manuscripts on food, most of which still exist in private libraries. During the next few hundred years, the rich families of Europe competed to serve up the best banquets, and because of this the best chefs and their collection of recipes were much in demand. Nevertheless, it was during the 19th century that formal cookery and recipe books really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated years of their lives to assembling, testing, and publishing recipes for their fellow cooks to enjoy. By the advent of the 1900s, recipe books were in great demand, due to higher levels of literacy, people having increased leisure time and having more disposable income. Like it or not, the introduction of TV brought us TV cookery programs and the spin-off recipe books. Which pretty much brings us up to date and the invention of computers and the internet, permitting everybody to search through thousands of recipes just like those on this recipe site. |
We hope you enjoy this Baked Orange Roughy With Cheese & Mushrooms recipe.
