Orange roughy with basil & peppers
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Red or Green Bell Peppers; seeded and julienne sliced | |
| 1 | small | Onion; thinly sliced |
| 1 | tablespoon | Fresh Basil; chopped or |
| 1 | teaspoon | Dried Basil Leaves |
| ¼ | teaspoon | Ground Pepper |
| 1 | pounds | Orange Roughy Fillets |
| 1 | dash | Paprika |
| 1 | Lemon; cut in wedges | |
Directions
Layer peppers and onion over bottom of a shallow 12 x 7" microwave-safe baking dish. Sprinkle with half of the basil and half the pepper. Cover dish with plastic wrap, leaving one corner open to vent. Microwave on HIGH (100%) setting for 2-3 minutes, or until vegetables are partially tender.
Arrange fillets over vegetables, with thickest portions toward outside, and sprinkle with remaining basil and pepper. Dust lightly with paprika. Cover with vented plastic wrap and microwave 7-9 minutes longer, or until fish flakes easily with a fork, rotating dish ½ turn after 4 minutes. Let stand, covered, 3 minutes before serving with lemon wedges.
Source: Medford Mail Tribune, 26 July 1994 Typed by Katherine Smith
Related recipes
- Orange roughy
- Orange roughy a la greque
- Orange roughy florentine
- Orange roughy in parchment
- Orange roughy oriental
- Orange roughy picante
- Orange roughy skillet
- Orange roughy supreme
- Orange roughy under orange sauce
- Orange roughy veracruz
- Orange roughy with arugula, garlic and tomatoes
- Orange roughy with basil and peppers
- Orange roughy with champagne sauce
- Orange roughy with lemon sauce
- Orange roughy with orange beurre blanc and citrus parsley b
- Orange roughy with piquant mustard and herb sauce
- Orange roughy with tomato-orange salsa~
- Orange roughy with vegetables
- Red roughy
- Wild orange roughy with fennel & tomato