Orange Roughy with Vegetables
Yield
4 servingsPrep
15 minCook
30 minReady
45 minIngredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
2 | pounds | orange roughy fillets | * |
2 | tablespoons |
lemon juice
divided |
|
16 | ounces |
tomatoes, stewed, canned
cut |
|
½ | teaspoon | italian herbs | * |
1 | cup |
celery
minced |
|
1 | cup |
onions
chopped |
|
1 | cup | sweet red bell peppers |
*
|
1 | cup |
mushrooms
sliced |
|
¼ | teaspoon | thyme |
*
|
1 | pinch |
garlic
peeled and minced |
*
|
1 | pinch | red pepper flakes |
*
|
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Directions
Spray a 13 x 9 inch pan with non stick cooking spray and sprinkle with 1 tablespoon of lemon juice. Arrange fish in a single layer and sprinkle with 1 tablespoon of lemon kuice.
Combine remaining ingredients and spoon over fish.
Bake uncovered in a 350℉ (180℃) oven for 25 to 30 minutes, until fish flakes and sauce is thick.
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