- 4
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
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.
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