| |
| INGREDIENTS |
| 1¼ lb. |
orange roughy fillets |
| 2 tbsp. |
dry white wine |
| ½ tsp. |
dried dill |
| ⅛ tsp. |
paprika |
| |
salt to taste (optional) |
| |
freshly ground black pepper to taste |
| Topping: |
|
| 1½ cups |
thinly sliced mushrooms |
| ¼ cup |
thinly sliced scallions |
| 2 tbsp. |
lemon juice |
| |
salt to taste (optional) |
| |
freshly ground black pepper to taste |
| 1 tbsp. |
fresh basil, chopped |
|
|
|
| RECIPE |
- Place the roughy fillets in a single layer in a microwave safe baking dish. Turn under any ends of the fillets so they have equal thickness throughout.
- Pour the wine over the fish. Sprinkle fish with the dill, paprika, salt, and pepper.
- In a separate bowl, prepare the topping by combining the mushrooms, scallions, and lemon juice. Evenly spread this mixture over the fish. Sprinkle with salt, pepper, and basil.
- Cover the dish with a microwave safe lid or plastic wrap turned up at one corner to allow the steam to vent. Place the fish in the microwave oven.
- Cook the fish on
high for about 6
minutes. Turn after 3 minutes if your oven does not revolve.
- Let the dish stand, covered, for 1-2 minutes. Serve.
|
|
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| SERVING SUGGESTION |
SERVING SIZE:
1 fillet
NUMBER OF SERVINGS:
4
|
|
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| NUTRITION FACTS |
| |
| Calories |
130 |
|
| Total Fat |
1 g |
|
| Sodium |
105 mg |
|
| Total Carbohydrates |
3 g |
|
| Fiber |
0 g |
|
| Protein |
24 g |
|
|
|
