Orange Roughy with Gremolada Bread Crumbs

Ingredients

• 0.5 cup bread crumbs dry
• 0.3 cup cooking wine dry white
• 2 tablespoons parsley fresh chopped
• 2 cloves garlic minced
• 4 servings fresh-ground pepper black
• 1  lemon zest grated
• 0.3 cup olive oil 
• 2 pounds orange-roughy fillets 
• 4 servings salt 

Equipment

• frying pan
• oven
• baking pan

Directions

1. Heat the oven to 40
2. Season the orange-roughy fillets with 1/4 teaspoon of salt and 1/8 teaspoon of pepper.
3. Put the fish fillets in a glass or stainless-steel baking dish and add the wine and the 1/4 cup oil to the dish.
4. Bake the fish until just done, about 12 minutes for 3/4-inch-thick fillets.
5. Meanwhile, in a small frying pan, toast the bread crumbs over low heat, stirring, until they're light brown and fragrant, about 4 minutes. Stir in the garlic, lemon zest, and parsley and cook 1 minute longer.
6. Remove from the heat and stir in 1/8 teaspoon each salt and pepper and the remaining 2 tablespoons oil.
7. Transfer the fish to plates.
8. Sprinkle with the bread crumbs and spoon the pan juices around the fish.
9. Fish Alternatives: Any mild white-fleshed fish will work equally well here. Try flounder, sole, pike, or catfish fillets.
10. Variation: Orange Roughy with Orange Gremolada Bread Crumbs: Substitute the grated zest of 1/2 orange for the lemon zest in the bread-crumb mixture.
11. Wine Recommendation: One of the new, clean-as-a-whistle white wines from Spain or the south of France will pair nicely with the Mediterranean flavors of garlic and olive oil. Look for the Spanish albario or a Ctes de Gascogne from France.