Baked Orange Roughy with Veggies Recipe

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You'll reel in compliments with this easy baked fish dish, promises Shannon Messmer of Oklahoma City, Oklahoma. "It's so light and tasty, everyone loves it," she says.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 2 servings


  • 3/4 teaspoon lemon-pepper seasoning
  • 1/8 teaspoon salt
  • 2 orange roughy fillets (6 ounces each)
  • 1/2 cup sliced fresh mushrooms
  • 1/4 cup thinly sliced green onions
  • 1/4 cup chopped seeded tomato
  • 1/4 cup finely chopped green pepper
  • 2 tablespoons butter, melted
  • 1-1/2 teaspoons orange juice
  • 1 cup hot cooked rice
  • 4-1/2 teaspoons grated Parmesan cheese, optional

Nutritional Facts

1 each: 490 calories, 14g fat (7g saturated fat), 163mg cholesterol, 665mg sodium, 27g carbohydrate (2g sugars, 1g fiber), 61g protein.


  1. Combine lemon-pepper and salt; sprinkle over both sides of fillets. Place in a greased 11-in. x 7-in. baking dish. Combine the mushrooms, onions, tomato and green pepper; spoon over fillets. Combine butter and orange juice; pour over fish and vegetables.
  2. Cover and bake at 350° for 20-25 minutes or until fish flakes easily with a fork. Serve with rice. Sprinkle with cheese if desired. Yield: 2 servings.
Originally published as Baked Orange Roughy with Veggies in Country Woman March/April 2003, p37

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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