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Greek-Style Orange Roughy

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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 425°.

  2. 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.

  3. 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.

Oxmoor House Healthy Eating Collection