No Name Orange Roughy recipe

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Ingredients

1 teaspoon olive oil
3 green onions, chopped
1 cup dry white wine
1 (14.5 ounce) can whole peeled tomatoes with liquid, chopped
4 (4 ounce) fillets orange roughy
1 tablespoon chopped fresh basil
¼ teaspoon ground black pepper
1 pinch dried thyme, crushed
1 pinch dried rosemary, crushed
¼ cup sliced black olives, drained
½ pound crumbled feta cheese

Nutrition Info

329.1 calories
carbohydrate: 9.9 g
cholesterol: 117.3 mg
fat: 15.1 g
fiber: 1.8 g
protein: 27.6 g
saturatedFat: 8.8 g
servingSize: -
sodium: 936.4 mg
sugar: 5.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat olive oil in a medium skillet over medium heat. Stir in green onions, and cook until tender, 5 to 10 minutes.

  2. Mix white wine and tomatoes with the green onions, and bring to a boil. Place orange roughy fillets in the white wine mixture. Season with basil, pepper, thyme, and rosemary. Reduce heat, and simmer 15 to 20 minutes, until fish is easily flaked with a fork. Remove fish fillets from skillet.

  3. Sprinkle fish fillets with black olives and feta cheese.

Recipe Yield

4 servings

Recipe Note

I love orange roughy. This is a nameless recipe I just came up with using things I had on hand. It is made in a skillet, but no frying here. If you wish to omit the feta, create another distinct flavor by mixing 1/2 pound chopped mushrooms with the white wine and tomatoes.

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