Ingredients
1/2
cup plain dry breadcrumbs
4
4-ounce pieces orange roughy fillets
7
tsp extra-virgin olive oil
4
plum tomatoes, quartered
1
tbsp Sherry wine vinegar
1
large garlic clove, minced
Directions
1.
Preheat oven to 450°F. Place breadcrumbs in pie dish. Sprinkle fish with oregano, salt, and pepper. Turn fish in breadcrumbs to coat; shake off excess. Spoon 4 teaspoons oil onto center of rimmed baking sheet. Place in oven until oil is hot, about 5 minutes. Place fish atop oil; bake 5 minutes. Turn fish over; bake until just opaque in center, about 7 minutes longer.
2.
Meanwhile, combine arugula and tomatoes in large bowl. Whisk vinegar, garlic, and 3 teaspoons oil in small bowl to blend. Season with salt and pepper. Drizzle dressing over salad and toss. Divide fish among plates and serve with salad.
New-York Restaurants
