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Photo of Baked orange roughy with orange sauce by WW

Baked orange roughy with orange sauce

Total Time
1 hr 5 min
5 min
1 hr
This aromatic orange sauce makes this fish fillet a delicious and hearty meal.



600 g, Japanese, unpeeled, cut into wedges

Baby potatoes

12 individual

No added sugar orange juice

1 cup(s), (250ml)

Dijon mustard

¼ tsp

Fresh thyme

½ cup(s), (4 sprigs), plus extra to garnish

Fresh bay leaf

1 whole

Cinnamon quill

1 whole

Orange roughy, raw

600 g, (4 x 150g)

Baby spinach

4 cup(s)


  1. Preheat oven to 200°C or 180°C fan-forced. Line 2 baking trays with baking paper. Place pumpkin and potatoes on 1 prepared tray and lightly spray with oil. Bake for 1 hour or until golden and tender.
  2. Meanwhile, place juice, mustard, thyme sprigs, bay leaf and cinnamon in a small saucepan over high heat. Bring to the boil and cook, uncovered, for 5–6 minutes or until sauce has thickened. Remove from heat. Discard thyme, bay leaf and cinnamon. Cover to keep warm.
  3. Place fish on other prepared tray and lightly spray with oil. Season with salt and freshly ground black pepper. Bake with pumpkin and potatoes for last 15 minutes of cooking or until fish is cooked through. Serve fish drizzled with orange sauce and sprinkled with extra thyme. Accompany with spinach (see tip) and roast potato and pumpkin.


TIP: You can serve with wilted spinach instead of fresh leaves. Heat 2 tablespoons of water in a large frying pan over medium heat. Cook spinach, stirring, for 2-3 minutes.Orange roughy is also sold as deep sea perch. To check if fish is cooked, insert a fork into the thickest part and pull the flakes apart to see if is white all the way through.