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Greek-Style Orange Roughy

Greek-Style Orange Roughy

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

Oxmoor House JANUARY 2005

  • 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 (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

Preparation

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

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
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Greek-Style Orange Roughy recipe

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