ORANGE ROUGHY VERA CRUZ

Orange Roughy Vera Cruz image

Not usually fond of fish? This dish partners the well-liked orange roughy with Mexican flavors sure to please. From Prevention® Healthy Cooking.

Provided by Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 4

Number Of Ingredients 9

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Ingredients

4 orange roughy or red snapper fillets (5 oz each)
1 tablespoon lime juice
1 teaspoon dried oregano, crushed
1 tablespoon olive oil
1 medium onion, chopped
1 clove garlic, finely chopped
1 can (14.5 oz) fire roasted diced tomatoes with green chilies, undrained
12 pimiento-stuffed olives, coarsely chopped
2 tablespoons chopped fresh parsley

Steps:

Heat oven to 350°F. Coat 9-inch square baking dish with cooking spray. Place fillets in baking dish. Sprinkle with lime juice and oregano.
In medium skillet, heat oil over medium heat. Add onion and garlic; cook, stirring occasionally, 5 minutes or until onion is soft. Add tomatoes, olives and parsley. Cook, stirring occasionally, 5 minutes or until slightly thickened. Spoon tomato mixture over fillets. Cover tightly with aluminum foil.
Bake 15 minutes or until fish flakes easily with fork.

Nutrition Facts : Calories 220, Carbohydrate 9 g, Cholesterol 80 mg, Fat 1, Fiber 3 g, Protein 30 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 610 mg, Sugar 5 g, TransFat 0 g