SMOTHERED ORANGE ROUGHY

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Smothered Orange Roughy image

Half the fun of cooking food in a pouch is opening it at the table! Take the packets to the table, and open for a tasty treat.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 2

Number Of Ingredients 8

1/2 pound orange roughy fillet
1/2 cup lemon juice
1 teaspoon walnut, avocado or vegetable oil
1 1/2 teaspoons fresh marjoram leaves or 1/2 teaspoon dried marjoram leaves
1/8 teaspoon salt
2 medium roma (plum) tomatoes, chopped (3/4 cup)
1/2 bell pepper, cut into rings
1 small onion, sliced

Steps:

  • Place fish in shallow glass dish. Mix lemon juice and walnut oil; pour over fish. Cover and refrigerate at least 15 minutes but no longer than 1 hour.
  • Heat oven to 375°F. Drain fish; discard marinade. Sprinkle fish with marjoram and salt. Place fish on 12- to 15-inch length of aluminum foil or parchment paper. Top with tomatoes, bell pepper and onion. Wrap fish in foil, sealing tightly. Place on cookie sheet.
  • Bake about 15 minutes or until fish flakes easily with fork.

Nutrition Facts : Calories 135, Carbohydrate 8 g, Cholesterol 60 mg, Fiber 2 g, Protein 23 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 250 mg

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