Orange Roughy with Gremolada Bread Crumbs

• 2 pounds orange-roughy fillets, cut to make 4 pieces
• Salt
• Fresh-ground black pepper
• 1/4 cup dry white wine
• 1/4 cup plus 2 tablespoons olive oil
• 1/2 cup dry bread crumbs
• 2 cloves garlic, minced
• Grated zest of 1 lemon
• 2 tablespoons chopped fresh parsley

1. Heat the oven to 400.
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.
6. Stir in the garlic, lemon zest, and parsley and cook 1 minute longer.
7. Remove from the heat and stir in 1/8 teaspoon each salt and pepper and the remaining 2 tablespoons oil.
8. Transfer the fish to plates.
9. Sprinkle with the bread crumbs and spoon the pan juices around the fish.

orangeroughy, salt, freshground black pepper, white wine, olive oil, bread crumbs, garlic, lemon, parsley

Taken from www.foodandwine.com/recipes/orange-roughy-with-gremolada-bread-crumbs (may not work)