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Fish and Veggies Primavera

By: Taste of Home's Fast Family Favorites  
"The most time-consuming thing about this recipe is chopping the vegetables-and that takes just seconds. Broccoli, cauliflower and carrots perk up the seafood entree, which goes from oven to table in less than half an hour."

Rating: This weblink has been rated 1 time with an average star rating of 5.0 Read Reviews (1)

Rate/Review | 35 people have saved this

 

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Original Recipe Yield 4 servings
 

Ingredients

  • 1 tablespoon margarine, melted
  • 4 fresh or frozen orange roughy fillets (6 ounces each), thawed
  • 2 tablespoons lemon juice
  • 1 pinch pepper
  • 1 garlic clove, minced
  • 1 tablespoon olive or vegetable oil
  • 1 1/2 cups broccoli florets
  • 1 cup cauliflowerets
  • 1 cup julienned carrots
  • 1 cup sliced fresh mushrooms
  • 1/2 cup sliced celery
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/4 cup grated Parmesan cheese

Directions

  1. Place margarine in a 13-in. x 9-in. x 2-in. baking dish; add fish and turn to coat. Sprinkle with lemon juice and pepper.
  2. Bake, uncovered, at 450 degrees for 5 minutes.
  3. Meanwhile, in a large skillet over medium heat, saute garlic in oil. Add the next seven ingredients; stir-fry until vegetables are crisp-tender, about 2-3 minutes. Spoon over the fish; sprinkle with cheese.
  4. Bake, uncovered, at 450 degrees for 3-5 minutes or until fish flakes easily with a fork.

Footnotes

  • Editors Note
  • Cod or haddock fillets may be substituted for the orange roughy.
  • One serving equals 232 calories, 434 mg sodium, 39 mg cholesterol, 7 gm carbohydrate, 29 gm protein, 10 gm fat. Diabetic Exchanges: 4 very lean meat, 1-1/2 vegetable, 1 fat.
  • © 2002 Reiman Media Group, Inc.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 22, 2008 by astarr315 
exellent family and friends will love it MORE

 
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