Wild orange roughy with fennel and tomato

6 Servings

Ingredients

Quantity Ingredient
6 5 oz Orange Roughy Fillets
½ cup Yellow onion (finely chopped)
1 teaspoon Fresh garlic, minced
1 teaspoon Olive oil
2 smalls Fennel bulbs quartered, thinly sliced
1 small Leek (white part) split, thinly sliced
¾ teaspoon Freshly ground black pepper
1 cup Water
1 can Italian Style Tomatoes (Muir Glen brand, 14.5 oz)
½ cup Dry white wine
1 teaspoon Saffron threads
¼ teaspoon Salt

Directions

Using a large, non-stick frying pan, saute onion and garlic in olive oil for 1 minute. Add fennel and leek, saute 3 minutes. Add pepper, water, tomatoes, white wine, and saffron. Simmer 5 minutes. Push vegetables to the side, place fish in the pan, cover with vegetables; cover with lid or foil.

Simmer over low heat for 12 minutes. Serve fish smothered in vegetables with broth.

Nutritional information per serving (6): 160 calories, 22 g protein, 2 g fat (0 g saturated), 10 g carbohydrates, 28 mg cholesterol, 319 mg sodium Exchanges: 3 extra extra lean meats, 1 vegetable Copyright Whole Foods Market, 1995, wfm@...

() Reprinted with permission from Whole Foods Market Meal-Master compatible format courtesy of Karen Mintzias

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