Orange Roughy Supreme
Yield
6 servingsPrep
10 minCook
20 minReady
1 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
orange roughy
|
* |
| 1 | cup |
white wine
dry |
*
|
| ¼ | cup |
seasoned dry bread crumbs
|
|
| 1 | cup |
yogurt, low-fat
|
|
| ¼ | cup |
scallions, spring or green onions
|
|
| 1 | dash |
paprika
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
orange roughy
|
* |
| 237 | ml |
white wine
dry |
*
|
| 59 | ml |
seasoned dry bread crumbs
|
|
| 237 | ml |
yogurt, low-fat
|
|
| 59 | ml |
scallions, spring or green onions
|
|
| 1 | dash |
paprika
|
*
|
Directions
Place fish in baking dish .
Pour wine over orange roughy and marinate in refrigerator for 30 minutes.
Discard wine and pat fish dry with paper towels; dip both sides in bread crumbs.
Place fish back in baking dish.
Combine yogurt and green onion and spread over fish.
Sprinkle with paprika. Bake in 400℉ (200℃). oven about 20 minutes or until fish flakes when tested with fork.
Serve with baked potatoes and steamed carrots.
