Smothered Orange Roughy

Smothered Orange Roughy

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.

Prep Time

15

Minutes

Total Time

45

Minutes

Makes

2

servings

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
  1. 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.
  2. 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.
  3. Bake about 15 minutes or until fish flakes easily with fork.
Makes 2 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Special Touch
Use red, yellow or orange bell peppers for a more colorful main dish.
Did You Know...
Orange roughy is considered a mild-flavored, delicate fish. Flounder, sole, Alaskan pollock and walleye pike are other good options.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 135
    • (Calories from Fat 20 ),
  • Total Fat 2 g
    • (Saturated Fat 0g,),
  • Cholesterol 60 mg;
  • Sodium 250 mg;
  • Total Carbohydrate 8 g
    • (Dietary Fiber 2 g,
  • Protein 23 g;
Percent Daily Value*:
    Exchanges:
    • 1 Vegetable;
    • 3 Very Lean Meat;
    *Percent Daily Values are based on a 2,000 calorie diet.