Publisher Photo
Publisher Photo
When you're looking for a main course on the lighter side, try this flavorful dish. The crunchy topping nicely complements the tender fish. —Nancy Florian, St. Johnsville, New York
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1/3 cup lemon juice
  • 1 tablespoon olive oil
  • 2 teaspoons dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups mashed potato flakes
  • 4 orange roughy, cod or haddock fillets (6 ounces each)

Directions

Line a baking sheet with aluminum foil and spray with cooking spray; set aside. In a shallow bowl, whisk together the lemon juice, oil, oregano, salt and pepper. Place the potato flakes in another bowl.
Dip fillets in lemon juice mixture, then coat with potato flakes. Place on prepared pan. Bake at 500° for 10 minutes or until fish flakes easily with a fork and is golden brown. Yield: 4 servings.
Originally published as Crispy Orange Roughy in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p60

Nutritional Facts

1 each: 188 calories, 4g fat (0 saturated fat), 9mg cholesterol, 243mg sodium, 30g carbohydrate (1g sugars, 2g fiber), 9g protein.

  • 1/3 cup lemon juice
  • 1 tablespoon olive oil
  • 2 teaspoons dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups mashed potato flakes
  • 4 orange roughy, cod or haddock fillets (6 ounces each)
  1. Line a baking sheet with aluminum foil and spray with cooking spray; set aside. In a shallow bowl, whisk together the lemon juice, oil, oregano, salt and pepper. Place the potato flakes in another bowl.
  2. Dip fillets in lemon juice mixture, then coat with potato flakes. Place on prepared pan. Bake at 500° for 10 minutes or until fish flakes easily with a fork and is golden brown. Yield: 4 servings.
Originally published as Crispy Orange Roughy in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p60

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