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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Orange Roughy with Roasted Tomato and Olive Relish

Source: dLife

Oven baked orange roughy with a sweet roasted tomato, chile pepper, and olive sauce.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	165.1

Total Carbs	6.2 g

Dietary Fiber	1.9 g

Sugars	2.2 g

Total Fat	6.1 g

Saturated Fat	0.5 g

Unsaturated Fat	1.1 g

Potassium	415.3 mg

Protein	21.9 g

Sodium	572.6 mg

Dietary Exchanges 6.1 Fat, 0.6 Vegetables, 0.1 Fruits, 2.8 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

4.0
4 each fresh plum tomatoes 1.0
1 lb orange roughy fillet 0.25
0 1/4 tsp salt 0.25
0 1/4 tsp black pepper 1.0
1 tbsp olive oil 2.0
2 oz stuffed green olives 4.0
4 oz canned green chili peppers 1.0
1 tbsp oregano leaves 1.0
1 each fresh lemons 1.0
1 each olive oil cooking spray

Directions

Position oven rack in top third of oven and preheat to 425°F.
Lightly coat 13" x 9" baking dish with cooking spray.
Cut tomatoes in half lengthwise.
Place tomatoes, cut side up in baking dish, roast until lightly browned on top, 10 -15 minutes.
Remove tomatoes to cutting board, chop, and transfer to bowl, along with juices.
Rinse fish under cool water, pat dry. Lightly coat fish on both sides with cooking spray.
Sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper. Place in baking dish and cook until just opaque throughout, 8-10 minutes.
Add olive oil, olives, and green chiles to tomatoes. Stir in oregano, remaining 1/8 teaspoon salt, and remaining 1/8 teaspoon pepper.
Remove fish from oven, transfer to serving dishes. Spoon tomato relish evenly over each fillet.
Serve with lemon wedges. Squeeze juice over fish, if desired.