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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

Poached Orange Roughy with Lemon Sauce

Source: dLife

A delicate light and healthy white fish, seasoned with lemon, pepper and chives.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	235.6

Total Carbs	26.5 g

Dietary Fiber	3.8 g

Sugars	3.0 g

Total Fat	1.1 g

Saturated Fat	0.0 g

Unsaturated Fat	0.2 g

Potassium	266.3 mg

Protein	27.6 g

Sodium	368.5 mg

Dietary Exchanges 1.1 Fat, 1.0 Vegetables, 0.0 Fruits, 1.1 Starch, 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

Directions

Thaw fish if frozen, and rinse. Cut the fish into four serving size portions, and set aside.
Snap off woody bases from asparagus, and discard. Cut the asparagus into two halves.
In a large skillet combine the lemon peel, black pepper, and 1 cup of the broth. Bring the broth to a boil and reduce heat.
Carefully add the asparagus and fish. Cover and cook over medium heat for 4 minutes, then add the yellow pepper.
Cover and cook for two minutes more, until the fish flakes easily with a fork. Remove fish and vegetables using a slotted spatula.
Reserve the liquid remaining in the skillet. Vegetables should be kept warm.
Stir together cornstarch and the remaining broth. Stir the cornstarch mixture into the liquid in the skillet.
Cook and stir the mixture until thick and bubbly. Cook stirring for two more minutes, adding in the chives.
Arrange the fish and vegetables on the couscous or rice, and top with the sauce mixture.