Posted: January 23 2011 in Recipes • Fish & Shellfish

2 tbsp butter
2 tbsp all-purpose flour
½ cup chicken broth
½ cup sherry
2 tbsp chopped fresh chives
½ tsp dried basil
½ tsp dried thyme
8 (4oz) orange roughy fillets
½ tsp salt
¼ tsp black pepper
3 tomatoes, peeled and sliced

Preheat oven to 300°F (150C).  Lightly grease a medium baking dish.  Melt butter in a medium saucepan over medium heat, and stir in flour until smooth.  Gradually stir in chicken broth and sherry.  Cook, stirring constantly, until thick and bubbly.  Mix in the chives, basil, and thyme.  Remove from heat, and set aside.

In the prepared baking dish, arrange the orange roughy fillets in a single layer.  Season with salt and pepper.  Arrange tomato slices over the fish.  Cover with the broth mixture.  Bake for 30 to 40 minutes in the preheated oven, until fish is easily flaked with a fork.

Preparation Time: 20 minutes
Cook Time: 40 minutes
Serves 8