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Serves/Makes: 2

Ingredients:

• 2 orange roughy fillets (about 6 ounces each)
• 2 teaspoons olive oil
• 1 medium carrot, cut into matchstick pieces
• 4 medium mushrooms, sliced
• 1/3 cup chopped onion
• 1/4 cup chopped green or yellow bell pepper
• 1 clove garlic, minced
• Lemon wedges
• Black pepper to taste

How to cook Baked Orange Roughy with Sautéed Vegetables:

• Preheat oven to 350°F. Place Orange Roughy fillets in shallow baking dish. Bake 15 minutes or until fish flakes easily when tested with fork.
• Heat olive oil in small nonstick skillet over medium-high heat. Add carrots cook 3 minutes, stirring occasionally. Add mushrooms, onion, bell pepper and garlic cook and stir 2 minutes or until vegetables are crisp-tender.
• Place the baked Orange Roughy fillets on serving plates top with vegetable mixture. Sprinkle with black pepper. Serve with lemon wedges.

Notes:

To microwave Orange Roughy fillets, place fish in shallow microwavable dish. Microwave, covered, on HIGH 2 minutes or until fish flakes easily when tested with fork.
To broil Orange Roughy fillets, place fish on rack of broiler pan. Broil 4 to 6 inches from heat 4 minutes on each side or until fish flakes easily when tested with fork.

Hint:

Don't be afraid to substitute tilapia, flounder, or any other white fish for orange roughy.

This recipe for Baked Orange Roughy with Sautéed Vegetables serves/makes: 2

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Main Ingredient: Orange Roughy
Preparation Method: Baked