Baked Orange Roughy with Tomato Sauce
Serve with a green salad or steamed green beans.

Servings: 4

• 1/2 cup chopped sweet onions
• 2 cloves garlic, minced
• 1 teaspoon olive oil
• 1 large tomato, seeded and chopped
• 1/2 teaspoon salt
• 1 teaspoon chopped fresh oregano or 1/4 teaspoon dried oregano
• 1 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme
• 1/8 teaspoon fresh ground pepper
• 4 orange roughy fillets (about 4 ounces each)
• 1/2 cup dry white wine
• 2 tablespoons tomato paste

Preheat oven to 350 degrees.

Add olive oil to a ovenproof skillet with a lid. Saute the onion and garlic in the skillet over medium heat until soft, about 5 minutes. Stir in tomato and seasonings. Cover and simmer for 5 minutes.

Add the fish to the skillet. Cover with the sauce. Pour wine over the fish. Cover and Bake for 15 to 20 minutes, or untill the fish flakes with a fork.

Remove the fish to a heated platter. Simmer the sauce in the skillet on the stove top to reduce to 2/3 cup. Stir in tomato paste. Reheat and pour over the Fish.

Per Serving: 133 Calories; 2g Fat (17.0% calories from fat); trace Saturated Fat; 18g Protein; 6g Carbohydrate; 1g Dietary Fiber; 23mg Cholesterol; 408mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fat.

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