Orange Roughy with Lemon Sauce

Sweet peppers and fresh asparagus add pretty color to flaky white fish fillets for this 20-minute dinner.

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  • Makes: 4 servings
  • Start to Finish: 20 mins

Orange Roughy with Lemon Sauce

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Directions

  1. Thaw fish, if frozen. Rinse fish; pat dry. Cut fish into 4 serving-size pieces, if necessary; set aside. Snap off and discard woody bases from asparagus. Cut asparagus in half; set aside.
  2. In a 10-inch skillet combine 1 cup of the broth, the lemon peel, and black pepper. Bring to boiling; reduce heat. Carefully add fish and asparagus. Cook, covered, over medium-low heat for 4 minutes. Add sweet pepper strips. Cook, covered, 2 minutes more or until fish flakes easily when tested with a fork. Using a slotted spatula, transfer fish and vegetables to a serving platter, reserving liquid in skillet. Keep fish and vegetables warm while preparing sauce.
  3. For sauce, stir together remaining broth and cornstarch. Stir into liquid in skillet. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Stir in chives. Arrange fish and vegetables on couscous; spoon sauce over top. Makes 4 servings.
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Nutrition Facts (Orange Roughy with Lemon Sauce)

  • Per serving:
  • 209 kcal ,
  • 1 g fat
  • (0 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 23 mg chol. ,
  • 345 mg sodium ,
  • 25 g carb. ,
  • 2 g fiber ,
  • 3 g sugar ,
  • 23 g pro.
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