Baked orange roughy topped with green and red bell peppers, onions, tomatoes, and olives.
1 tbsp olive oil
5 each medium garlic cloves
1 each medium onions
1 each chopped green bell peppers
1 each medium red bell peppers
1 each medium tomatoes
3/4 tsp salt
36 oz orange roughy fillet
1 each cooking spray
1 1/2 oz pitted calamata olives
- Preheat oven to 425°F.
- In nonstick skillet over medium-high, heat oil and sauté garlic, onion, green and red bell pepper 5 – 7 minutes, until onions are translucent.
- Add tomato and salt, cook 2 additional minutes, stirring often.
- Lightly coat 13″ x 9″ baking dish with cooking spray. Add fish, top with onion mixture and olives.
- Bake 20 minutes or until fish flakes easily with fork.
Makes 6 servings.
Total Fat 4.5g
Total Carbohydrates 5.9g
Dietary Fiber 1.5g