Breaded Orange Roughy With Tomato And Arugula Salad

By á-170456

Ingredients

• 1/2 cup plain dry breadcrumbs
• 4 pieces orange roughy fillets - (4 oz ea)
• 1 teaspoon dried oregano
• 7 teaspoons extra-virgin olive oil
• 6 cups arugula
• 4 plum tomatoes quartered
• 1 tablespoon Sherry wine vinegar
• 1 large garlic clove minced

Details

Servings 4

Preparation

Step 1

Preheat oven to 450 degrees. Place breadcrumbs in pie dish. Sprinkle fish with oregano, salt, and pepper. Turn fish in breadcrumbs to coat; shake off excess.

Spoon 4 teaspoons oil onto center of rimmed baking sheet. Place in oven until oil is hot, about 5 minutes. Place fish atop oil; bake 5 minutes. Turn fish over; bake until just opaque in center, about 7 minutes longer.

Meanwhile, combine arugula and tomatoes in large bowl. Whisk vinegar, garlic, and 3 teaspoons oil in small bowl to blend. Season with salt and pepper. Drizzle dressing over salad and toss.

Divide fish among plates and serve with salad.

This recipe yields 4 servings.

Per serving: calories, 186; total fat, 9 g; saturated fat, 1 g; cholesterol, 26 mg; fiber, 2 g.