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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

Baked Orange Roughy

Source: dLife

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

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 4.5 Fat, 1.0 Vegetables, 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

1.0
1 tbsp olive oil 5.0
5 each medium garlic cloves 1.0
1 each medium onions 1.0
1 each chopped green bell peppers 1.0
1 each medium red bell peppers 1.0
1 each medium tomatoes 0.75
0 3/4 tsp salt 36.0
36 oz orange roughy fillet 1.0
1 each cooking spray 1.5
1 1/2 oz pitted calamata olives

Directions

Preheat oven to 425°F.
In nonstick skillet over medium-high, heat oil and sauté garlic, onion, green and red bell pepper 5 - 7 minutes, until onions are translucent.
Add tomato and salt, cook 2 additional minutes, stirring often.
Lightly coat 13" x 9" baking dish with cooking spray. Add fish, top with onion mixture and olives.
Bake 20 minutes or until fish flakes easily with fork.