Orange Roughy with Lemon Sauce

• 2 each orange roughy fillets
• 1 each egg whites
• 3 tablespoons bread crumbs seasoned dried
• 2 teaspoons olive oil or vegetable oil
• 13 cup water
• 1/4 cup wine dry
• 1 tablespoon parsley leaves
• 1 tablespoon lemon juice
• 1/2 teaspoon chicken broth mix
• 1 clove garlic minced

1. Dip 1 fish fillet in the egg white, and then into bread crumbs.
2. Coat both sides evenly; repeat for the remaining fillet.
3. Be sure all sides are covered evenly!
4. 2.
5. In a 9 inch non stick skillet, heat oil; add fillets and cook over medium high heat turning once, until fish is cooked thoroughly and flakes easily when tested with a fork, usually 3 to 5 minutes on each side.
6. Transfer fish to a platter and keep warm.
7. To the same skillet add garlic and cook over medium heat until hot.
8. Stir in water, wine, parsley, lemon juice, and broth mix.
9. Cook over high heat until mixture comes to a boil; continue to cook until mixture is reduced to about 1/4 cup, about 4 to 5 minutes.
10. Pour over fish and serve.

orange roughy, egg whites, bread crumbs, olive oil, water, wine dry, parsley, lemon juice, chicken broth mix, garlic

Taken from recipeland.com/recipe/v/orange-roughy-lemon-sauce-32790 (may not work)