Lemon And Orange Roughy

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By beckys

Member since 2006

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Serves | Prep Time | Cook Time

Why I Love This Recipe

Great with roughy, flounder or salmon

Ingredients You'll Need

1 small carrot, finely shred
1 c. quick-cooking couscous
3/4 tsp. onion salt
1/8 tsp. lemon-pepper seasoning
dash of ground nutmeg
1 c. water
1 lb. fresh skinless orange roughy, flounder, red snapper or salmon fillets
(about 1/2-inch thick)
1/2 lemon
1 tomato

Directions

Combine carrot, couscous, onion salt, lemon-pepper seasoning and nutmeg. Add water and stir, then divide into 4 individual au gratin baking dishes, sprayed with nonstick coating. Cut fish in 4 equal portions and place on top of couscous mixture in each dish, tucking under any thin edges. Cut lemon in 4 slices and place one slice on top of each piece of fish. Cover with foil and refrigerate 3 to 24 hours.

Bake fish, covered, in a 450 degree oven for 18 to 20 minutes (fish should flake easily with a fork). Cut tomato in wedges and serve with fish (if desired).