Title: Orange Roughy in Parchment
Categories: Seafood
Yield: 2 Servings
| 1 | | Carrot; Julienned |
| 6 | | Chinese Pea Pods; Whole |
| 12 | oz | Orange Roughy Fillets; 2-6oz |
| 1/4 | c | Lime Juice |
| | | Paprika |
| 3 | tb | Stuffed Olives; Sliced |
| 2 | tb | Capers |
| 2 | tb | Parsley; Chopped |
Preheat the oven to 425 degrees F. (220 degrees C.). Cook the carrots in
1/2 cup of water for 5 minutes. Drain and set aside. Cut the parchment or
foil into 2 large pieces, big enough to wrap each fillet in. Place one
half of the carrots and peapods in the center of the foil. Place a fillet
on top of the vegetables. Pour one half of the lime juice over the fillet
and sprinkle with paprika. Scatter some of the sliced olives and capers
over the top of the fillet. Sprinkle some of the chopped parsley on top of
the capers. Fold the edges of the parchment or foil to completely enclose
the fillet and seal them. Place on a baking sheet and bake 8 to 10
minutes. To serve, place the packet on a serving dish, and cut a slash in
the top. Open slightly to let the steam escape and serve. Each 1 package
serving contains: Cal Prot Carb Fib Fat Fat Chol Sodium