Print Options

Back to Onion Peppered Roughy >

Include these items:

Select reviews >

Taste of Home Logo

Onion Peppered Roughy

 Onion Peppered Roughy
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
6 ServingsPrep/Total Time: 20 min.


  • 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


  • 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.
  • 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.
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,

2 of 2

Onion Peppered Roughy (continued)

Nutritional Facts: 36 g protein. Diabetic Exchanges: 4 lean meat, 1 vegetable, 1 fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.