BAKED ORANGE ROUGHY WITH TOMATOES AND HERBS


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Serves | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

- 1/2 cups chopped onion
- 2 cloves garlic, minced
- 1 teaspoon margarine
- 1 large tomato, seeded and chopped
- 1/2 teaspoon salt
- 1 teaspoon chopped fresh oregano,
or 1/4 teaspoon dried oregano
- 1 teaspoon chopped fresh thyme,
or 1/4 teaspoon dried thyme
- 1/8 teaspoon freshly ground pepper
- 4 orange roughy fillets (1 pound total), thawed if frozen
- 1/2 cup dry white wine
- 2 tablespoons tomato paste


Directions

Preheat the oven to 350 ° Prepare an ovenproof skillet with nonstick pan spray. In the skillet over medium heat, saute the onion and garlic in the margarine until soft, about 5 min. Stir in the tomato and seasonings. Cover and simmer for 5 min. Place the fish in the skillet; cover with the sauce and pour the wine over the fish. Cover and bake for 15 to 20 min. til the fish flakes with a fork. Remove the fish to a heated platter. Simmer the sauce in the skillet until reduced to 2/3 cup. Stir in the tomato paste, reheat, and pour over the fish.


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