1/1 Photo of Baked Mediterranean Orange Roughy
The accompaniments to the to fish were derived from a delicious pasta dish I'd eaten. I figured it would also go well with a flaky white fish. You can substitute tilapia for the orange roughy as well. Super easy to make, always a winner.
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- 1Preheat your oven to 400 degrees F.
- 2Heat the EVOO in a nonstick skillet and sautee the garlic for a min or so.
- 3Add the onions, cook about halfway to done. Turn off the stove.
- 4Add the roasted red peppers last, they're already cooked so only need to be heated through for a min or so.
- 5Place each raw fillet in their own aluminum foil pack or 2 fillets per 1 pack if you want to save foil (i find 4 in one pack is too difficult to work with).
- 6Spoon the onion/pepper/garlic mixture made above over the fillets and then the olives too.
- 7Close the foil around the fish, leaving a teeny hole for steam escape.
- 8Bake for about 15-20 minutes, fish should flake easily w/ a fork.
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Nutritional Facts for Baked Mediterranean Orange Roughy
Serving Size: 1 (218 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 187.3
- Calories from Fat 57
- Total Fat 6.3 g
- Saturated Fat 0.9 g
- Cholesterol 62.3 mg
- Sodium 1209.6 mg
- Total Carbohydrate 5.3 g
- Dietary Fiber 1.6 g
- Sugars 0.5 g
- Protein 26.7 g