 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
I love orange roughy. This is a nameless recipe I just came up with using things I had on hand. It is made in a skillet, but no frying here. If you wish to omit the feta, create another distinct flavor by mixing 1/2 pound chopped mushrooms with the white wine and tomatoes. Ingredients:
1 teaspoon olive oil |
3 green onions, chopped |
1 cup dry white wine |
1 (14.5 ounce) can whole peeled tomatoes with liquid, chopped |
4 (4 ounce) fillets orange roughy |
1 tablespoon chopped fresh basil |
1/4 teaspoon ground black pepper |
1 pinch dried thyme, crushed |
1 pinch dried rosemary, crushed |
1/4 cup sliced black olives, drained |
1/2 pound crumbled feta cheese |
Directions:
1. Heat olive oil in a medium skillet over medium heat. Stir in green onions, and cook until tender, 5 to 10 minutes.
2. Mix white wine and tomatoes with the green onions, and bring to a boil. Place orange roughy fillets in the white wine mixture. Season with basil, pepper, thyme, and rosemary. Reduce heat, and simmer 15 to 20 minutes, until fish is easily flaked with a fork. Remove fish fillets from skillet.
3. Sprinkle fish fillets with black olives and feta cheese.
|
|