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Orange Roughy with Roasted Tomato and Olive Relish
Source: dLife

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

Prep Time: 10 minutes
Cook Time: 25 minutes
Difficulty: Easy

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
1 Fat , 1 Vegetables , 3 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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4 each  fresh plum tomatoes
1 lb  orange roughy fillet
0 1/4 tsp  salt
0 1/4 tsp  black pepper
1 tbsp  olive oil
2 oz  stuffed green olives
4 oz  canned green chili peppers
1 tbsp  oregano leaves
1 each  fresh lemons
1 each  olive oil cooking spray
  1. Position oven rack in top third of oven and preheat to 425°F.
  2. Lightly coat 13" x 9" baking dish with cooking spray.
  3. Cut tomatoes in half lengthwise.
  4. Place tomatoes, cut side up in baking dish, roast until lightly browned on top, 10 -15 minutes.
  5. Remove tomatoes to cutting board, chop, and transfer to bowl, along with juices.
  6. Rinse fish under cool water, pat dry. Lightly coat fish on both sides with cooking spray.
  7. Sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper. Place in baking dish and cook until just opaque throughout, 8-10 minutes.
  8. Add olive oil, olives, and green chiles to tomatoes. Stir in oregano, remaining 1/8 teaspoon salt, and remaining 1/8 teaspoon pepper.
  9. Remove fish from oven, transfer to serving dishes. Spoon tomato relish evenly over each fillet.
  10. Serve with lemon wedges. Squeeze juice over fish, if desired.

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