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| Ingredients |
2 orange roughy fillets (about 4
ounces each)
2 teaspoons olive oil
1 medium carrot, cut into matchstick pieces
4 medium mushrooms, sliced
1/4 cup chopped onion
1/4 cup chopped green or yellow bell pepper
1 clove garlic, minced
Black pepper
Lemon wedges |
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| Method |
Preheat oven to 350°F. Place
fish 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 fish on serving plates; top with vegetable mixture.
Sprinkle with black pepper. Serve with lemon wedges.
Note: To microwave fish, place fish in shallow microwavable
dish. Microwave, covered, on HIGH 2 minutes or until fish flakes
easily when tested with fork. To broil fish, 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. |
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