Makes 2 servings
|2||orange roughy fillets (about 4 ounces each)|
|2||teaspoons olive oil|
|1||medium carrot, cut into matchstick pieces|
|4||medium mushrooms, sliced|
|1/3||cup chopped onion|
|1/4||cup chopped green or yellow bell pepper|
|1||clove garlic, minced|
- Preheat oven to 350°F. Place fish fillets in shallow baking dish. Bake 15 minutes or until fish flakes easily when tested with fork.
- Heat olive oil in small nonstick skillet over medium-high heat. Add carrots; cook 3 minutes, stirring occasionally. Add mushrooms, onion, bell pepper and garlic; cook and stir 2 minutes or until vegetables are crisp-tender.
- Place fish on serving plates; top with vegetable mixture. Sprinkle with black pepper. Serve with lemon wedges.
To microwave fish, place fish in shallow microwavable dish. Microwave, covered, on HIGH 2 minutes or until fish flakes easily when tested with fork.
To broil fish, place fish on rack of broiler pan. Broil 4 to 6 inches from heat 4 minutes on each side or until fish flakes easily when tested with fork.
|Calories from Fat||32 %|
|Total Fat||6 g|
|Saturated Fat||1 g|
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