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Onion Peppered Roughy Recipe
Onion Peppered Roughy Recipe photo by Taste of Home

Onion Peppered Roughy Recipe

Publisher Photo
My family is Polish and it's custom to serve "meatless" meal on Christmas Eve. So I Tried this fish a few years ago. My family loved it. It's easy to make and very elegant, too.-Elizabeth Harrer of Lockport, New York
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 6 servings

Ingredients

  • 6 orange roughy or whitefish fillets (6 ounces each)
  • 2 tablespoons butter, melted, divided
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup each julienned sweet red, yellow and green pepper
  • 1/2 cup thinly sliced onion
  • 3/4 cup reduced-fat sour cream
  • Paprika, optional

Nutritional Facts

1 serving equals 318 calories, 17 g fat (5 g saturated fat), 125 mg cholesterol, 235 mg sodium, 5 g carbohydrate, 1 g fiber, 36 g protein. Diabetic Exchanges: 4 lean meat, 1 vegetable, 1 fat.

Directions

  1. Pat fish fillets dry with paper towels; place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Drizzle fish with 1 tablespoon butter; sprinkle with salt and pepper. Bake, uncovered, at 350° for 10 minutes or until fish flakes easily with a fork.
  2. Meanwhile, in a skillet, saute sweet peppers and onion in remaining butter until almost tender. Dollop fish with sour cream; top with vegetable mixture. Bake 2-3 minutes longer or until heated through. Sprinkle with paprika if desired. Yield: 6 servings.
Originally published as Onion Peppered Roughy in Light & Tasty April/May 2004, p27

Nutritional Facts

1 serving equals 318 calories, 17 g fat (5 g saturated fat), 125 mg cholesterol, 235 mg sodium, 5 g carbohydrate, 1 g fiber, 36 g protein. Diabetic Exchanges: 4 lean meat, 1 vegetable, 1 fat.

Light-Bodied White Wine

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

Reviews for Onion Peppered Roughy

AVERAGE RATING
   (2)
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MY REVIEW
Reviewed Jan. 9, 2011

"Made this dish back in 2004. Not a big fish person but this came out nice and flaky. Looking forward to making it again now that I found the recipe."

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