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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 Seasoned with Lemon and Dill

Source: dLife

Baked orange roughy fillets seasoned with a crunchy lemon, dill, and mustard mixture.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	186.3

Total Carbs	7.4 g

Dietary Fiber	0.9 g

Sugars	0.1 g

Total Fat	1.9 g

Saturated Fat	0.1 g

Unsaturated Fat	0.4 g

Potassium	366.6 mg

Protein	33.0 g

Sodium	286.7 mg

Dietary Exchanges 1.9 Fat, 0.4 Starch, 4.2 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

0.5
0 1/2 cup plain unsalted melba toasts, crushed 1.5
1 1/2 tsp paprika 1.5
1 1/2 tsp grated lemon rind 1.0
1 tsp dried dill weed 0.5
0 1/2 tsp dry mustard 24.0
24 oz orange roughy fillet 1.0
1 each cooking spray 0.25
0 1/4 tsp salt

Directions

Put the crushed snack crackers, paprika, lemon rind, dill, and mustard in a plastic baggy.
Close the bag and shake to mix.
Preheat the oven to 400 degrees Fahrenheit. Spray an 11 X 7-inch baking dish with the cooking spray.
Spray both sides of the fillets with the cooking spray and sprinkle with the salt.
Put the baggy mixture in a shallow dish and coat both sides of the fish with the mixture.
Set the fillets in the prepared dish and bake for about 15 minutes.