Orange Roughy Veracruz
4 orange roughy or red snapper fillets (5 ounces each)
1 tablespoon lime juice
1 teaspoon dried oregano, crushed
1 tablespoon olive oil
1 onion, chopped
1 clove garlic, minced
1 can (15 ounces) Mexican-style diced tomatoes
12 pimiento-stuffed olives, coarsely chopped
2 tablespoons chopped parsley
Preheat the oven to 350 F. Coat a 9" x 9" baking dish with cooking spray.
Place the fillets in the baking dish. Sprinkle with the lime juice and
oregano. Heat the oil in a medium skillet over medium heat. Add the onion
and garlic and cook, stirring occasionally, for 5 minutes or until soft.
Add the tomatoes (with juice), olives and parsley. Cook, stirring
occasionally, for 5 minutes or until thickened. Spoon over the fillets.
Cover tightly with foil. Bake for 15 minutes, or until the fish flakes
easily.
Makes 4 servings.
Calories 185, Fat 6 g, Carbs 11 g, Sodium 510 mg, Fiber 2 g, Protein
22 g. Points 4.
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