Greek-Style Orange Roughy

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

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

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 180
  • Calories from fat: 0.0%
  • Fat: 4.9g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 26.1g
  • Carbohydrate: 7g
  • Fiber: 1.5g
  • Cholesterol: 34mg
  • Iron: 0.9mg
  • Sodium: 445mg
  • Calcium: 67mg


  • 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. 1. Preheat oven to 425°.
  2. 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. 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.
  4. carbo rating: 5
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Greek-Style Orange Roughy Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy