Orange Roughy Filets

Name: Orange Roughy Filets
Ingredients: 4 (2 1/2 oz.) orange roughy fillets; Vegetable cooking spray; 1/2 c. onion, finely chopped; 1 clove garlic, minced; 1/4 c. celery, finely chopped; 1/4 c. carrot, finely chopped; 1/4 c. sweet green pepper, minced; 1/8 tsp. ground thyme; 1 Tbsp. parsley, chopped; 1 Tbsp. grated mozzarella; 2 Tbsp. low-fat mayonnaise; 1/2 tsp. Dijon mustard; 1 Tbsp. lemon juice

13 ingredients

9 steps

Ingredients

4 (2 1/2 oz.) orange roughy fillets
Vegetable cooking spray
1/2 c. onion, finely chopped
1 clove garlic, minced
1/4 c. celery, finely chopped
1/4 c. carrot, finely chopped
1/4 c. sweet green pepper, minced
1/8 tsp. ground thyme
1 Tbsp. parsley, chopped
1 Tbsp. grated mozzarella
2 Tbsp. low-fat mayonnaise
1/2 tsp. Dijon mustard
1 Tbsp. lemon juice

Directions

1

Rinse fillets thoroughly in cold water; pat dry with paper towels.
2

Set aside.
3

Coat a medium skillet with cooking spray; place over medium heat until hot.
4

Add onion and garlic; saut until tender.
5

Add celery, carrot, and pepper; cover and cook over medium-low heat, stirring occasionally, 5 minutes or until vegetables are tender. Stir in thyme, and cook over medium-high heat until all moisture has evaporated; stir in 1 Tbsp. parsley. Spoon an equal amount of mixture on each fillet in shallow casserole dish coated with cooking spray.
6

Combine mayonnaise, and mustard; spread mixture evenly over fillets, and sprinkle with lemon juice.
7

Sprinkle mozzarella on top.
8

Bake at 400° for 20 minutes or until fish is lightly browned and flakes easily when tested with a fork.
9

Serve with rice.