Garden Orange Roughie Recipe

Last night I decided to try something new on my family, and it came out tasting good enough to share. When an eight-year-old asks for seconds, I’m pretty sure a recipe is a keeper.

My garden is finally starting to produce, so I started with a few green onions, one bell pepper, one zucchini, one yellow squash, a few sprigs of basil, mint and thyme. I haven’t figured out how to grow fish in the garden yet, so mine came from Costco.

Here’s the recipe. If you try it, let me know how you like it:

6 filets Orange Roughie
1/4 cup orange juice mixed with 1 tbsp olive oil
3 tbsp. bread crumbs mixed with 1/4 cut shredded hard white cheese such as guyere
2 green onions, finely chopped
1 bell pepper, seeded and chopped
fresh chopped basil, mint and thyme to taste
One medium zucchini and one medium yellow crookneck squash, cut lengthwise into quarters and then thinly sliced.

Preheat oven to 375F. Spray a large lipped cooking tray with nonstick cooking spray. Lay out filets. Using a pastry brush, brush tops lightly with orange juice mix. Turn filets over and repeat. Sprinkle bread crumb mixture evenly over filets.

In a hot nonstick skillet sprayed with nonstick cooking spray, saute bell pepper and onion for one minute, stirring constantly. Add the rest of the orange juice mixture and fresh herbs. Continue stirring on high until orange juice is evaporated. Remove from heat.

Lay sliced squash over top of fish. Top with bell pepper mixture, salt and pepper to taste.

Bake in 375F oven for 30 minutes covered with foil. Remove foil and bake an additional ten minutes.

Serve filets with squash and fresh garden salad and sugar-free iced tea with mint sprigs.

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