Wine-Baked Orange Roughy

Super Quick. To determine if fish is done, prick the thickest part with a fork. The fish will fall apart in flakes and the juices will be milky white if the fish is done.

Yield: 4 servings
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 102
  • Calories from fat: 10%
  • Fat: 1.1g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 17.2g
  • Carbohydrate: 3.3g
  • Fiber: 0.2g
  • Cholesterol: 23mg
  • Iron: 0.0mg
  • Sodium: 223mg
  • Calcium: 0.0mg


  • 4 (4-ounce) orange roughy fillets (or flounder or sole)
  • Cooking spray
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon garlic powder
  • 1/4 cup sliced green onions (about 2 large)
  • 1 (2-ounce) jar diced pimiento, drained
  • 1/4 cup lemon juice
  • 1/4 cup dry white wine


  1. 1. Preheat oven to 400°.
  2. 2. Place fillets in an 11 x 7-inch baking dish coated with cooking spray; sprinkle fillets evenly with salt, pepper, garlic powder, green onions, and pimiento. Pour lemon juice and wine over fish.
  3. 3. Cover and bake at 400° for 10 minutes or until fish flakes easily when tested with a fork. Serve with a slotted spatula.
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