Greek-Style Orange Roughy

Oxmoor House
6 servings (serving size: 1 fillet and about 2/3 cup onion mixture)


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1 tablespoon olive oil
1 onion, halved and thinly sliced (about 2 cups)
1 green bell pepper, thinly sliced (about 1 1/2 cups)
1 red bell pepper, thinly sliced
5 garlic cloves, coarsely chopped
1 medium tomato, chopped (about
1 1/4 cups)
3/4 teaspoon salt
6 (6-ounce) orange roughy fillets
Cooking spray
1/4 cup pitted and chopped kalamata olives


Preheat oven to 425°.

Place oil in a large nonstick skillet over medium-high heat until hot. Add onion and next 3 ingredients; cook 10 minutes or until vegetables are crisp-tender, stirring frequently. Add tomato and salt; cook 2 minutes, stirring frequently.

Place fillets in a 13- x 9-inch baking dish coated with cooking spray. Place onion mixture on top of fillets. Sprinkle with olives. Bake, uncovered, at 425° for 20 minutes or until fish flakes easily when tested with a fork.

Created date

March 2010

Nutritional Information

Calories 180
Fat 4.9 g
Satfat 0.4 g
Protein 26.1 g
Carbohydrate 7.0 g
Cholesterol 34 mg
Iron 0.9 mg
Sodium 445 mg
Caloriesfromfat 25 %
Fiber 1.5 g
Calcium 67 mg