Mediterranean Orange Roughy

Name: Mediterranean Orange Roughy
Ingredients: 2 teaspoons olive oil; 1 2/3 cups vertically sliced onion; 1 cup chopped orange sections (about 3 oranges); 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried oregano; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 8 pitted ripe olives, halved; 1 garlic clove, minced; 4 (6-ounce) orange roughy or other white fish fillets; 1/3 cup fat-free, less-sodium chicken broth; 1 teaspoon grated orange rind

11 ingredients

3 steps

Ingredients

2 teaspoons olive oil
1 2/3 cups vertically sliced onion
1 cup chopped orange sections (about 3 oranges)
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
8 pitted ripe olives, halved
1 garlic clove, minced
4 (6-ounce) orange roughy or other white fish fillets
1/3 cup fat-free, less-sodium chicken broth
1 teaspoon grated orange rind

Directions

1

Preheat oven to 450°.
2

Heat oil in a large nonstick skillet over medium-high heat. Add onion; cook 7 minutes or until lightly browned, stirring occasionally. Remove from heat. Stir in orange sections and next 5 ingredients (orange sections through garlic).
3

Arrange fillets in a single layer in a 13 x 9-inch baking dish. Combine broth and rind; pour over fish. Spoon onion mixture over fish. Bake at 450° for 15 minutes or until fish flakes easily when tested with a fork.