Orange Roughy (Ocean Perch) w/ Roasted Corn and Arugala Salad


4 filet of orange roughy or any other flat white fish
1 cup of egg wash (eggs and milk beaten together)
1 cup flour
1 cup of Japanese breadcrumbs (panko)
1/2 cup of extra virgin olive oil


  • Dredge the fish filet on flour, submerge it in the eggwash & immediately after on the Japanese breadcrumbs
  • Fry it in the preheated oil on the pan and flip it to the other side once golden brown.
  • Finish it in the oven at 350 degrees F.


1 cup roasted whole corn kernel
1/4 cup chopped cilantro
1 cup sliced, roasted red pepper
1/2 cup cherry tomatoes, halved
4-5 oz. of Arugala with stems removed
1 oz sliced garlic
the juice of 1 lime
2 oz. extra virgin olive oil
salt-pepper to taste

PROCEDURE: Toss together to coat all ingredients. Spoon salad on top of fish filet