I made orange roughy parmesan and cooked it the original cooking time at 425 F for 15 minutes (maybe with an oven not preheated enough, and my oven isn't very good), then took it out and it was pretty uncooked then put it back in for like 4 minutes and then cooked it again and then even another time so 3 extra times. Even after this, it was still really really juicy and it looked cooked i thought but still not sure. Is Orange Roughy just naturally that juicy? or am i just being overcautious?
Was my orange roughy parmesan cooked?
- Thread starter Aaron C
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