Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Greek Baked Fish
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- #39517
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
4 orange roughy filets, rinsed, patted dry
12 tomato slices (1/4-inch thick)
8 pitted black olives
4 teaspoons melted butter
4 teaspoons crumbled feta cheese
4 teaspoons lemon juice
4 sprigs fresh dill
4 fresh basil leaves
directions
Cut foil large enough to hold fish with enough room to bring edges together to completely enclose fish. Spray center of foil with Pam; place fish on greased section. Fold any thin tail under to make fillet even thickness.
On each fish fillet, place 3 tomato slices, 2 sliced olives; drizzle with 1 teaspoon butter; sprinkle evenly with 1 teaspoon cheese and 1 teaspoon lemon juice; top with 1 sprig dill and 1 basil leaf.
Bring ends of foil up and fold edges together; close foil ends. Place foil pouches on baking sheet.
Bake at 350 degrees F 10 to 20 minutes or until fish flakes with fork. Open top of foil to serve.
added by
dbismarck1969
nutrition data
146 calories, 6 grams fat, 4 grams carbohydrates, 18 grams protein per serving. This recipe is low in carbs.
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reviews & comments
October 8, 2005
This recipe was wonderful. Our only suggestion is instead of sliced tomatoes, chop them instead as it will make eating the entree easier (you won't need a knife then). The fish was moist and very flavorful.