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Baked Orange Roughy
Source: dLife

Baked orange roughy topped with green and red bell peppers, onions, tomatoes, and olives.

Prep Time: 15 minutes
Cook Time: 20 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 203.7
Total Carbs 5.9 g
Dietary Fiber 1.5 g
Sugars 3.3 g
Total Fat 4.5 g
Saturated Fat 0.4 g
Unsaturated Fat 0.5 g
Potassium 459.8 mg
Protein 32.4 g
Sodium 159.5 mg
Dietary Exchanges
1 Fat , 1 1/2 Vegetables , 4 1/2 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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1 tbsp  olive oil
5 each  medium garlic cloves
1 each  medium onions
1 each  chopped green bell peppers
1 each  medium red bell peppers
1 each  medium tomatoes
0 3/4 tsp  salt
36 oz  orange roughy fillet
1 each  cooking spray
1 1/2 oz  pitted calamata olives
  1. Preheat oven to 425°F.
  2. In nonstick skillet over medium-high, heat oil and sauté garlic, onion, green and red bell pepper 5 - 7 minutes, until onions are translucent.
  3. Add tomato and salt, cook 2 additional minutes, stirring often.
  4. Lightly coat 13" x 9" baking dish with cooking spray. Add fish, top with onion mixture and olives.
  5. Bake 20 minutes or until fish flakes easily with fork.

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