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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
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    6 servings


  • 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 15x10x1-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.
Nutrition Facts
1 each: 318 calories, 17g fat (5g saturated fat), 125mg cholesterol, 235mg sodium, 5g carbohydrate (3g sugars, 1g fiber), 36g protein. Diabetic Exchanges: 4 lean meat, 1 vegetable, 1 fat.

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  • gardenerbowler
    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.

  • mrs_h
    Mar 27, 2009

    No comment left