Greek-Style Orange Roughy

The black-purple, almond-shaped kalamata olive is also known as a Greek-style olive.


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

Recipe from

Oxmoor House

Nutritional Information

Calories 180
Caloriesfromfat 0.0 %
Fat 4.9 g
Satfat 0.4 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 26.1 g
Carbohydrate 7 g
Fiber 1.5 g
Cholesterol 34 mg
Iron 0.9 mg
Sodium 445 mg
Calcium 67 mg


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 (about 1 1/2 cups)
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 chopped pitted kalamata olives


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.

carbo rating: 5