Fish and veggies primavera
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Margarine; Melted |
| 4 | 6-Oz Orange Roughy Fillets; Thawed If Frozen | |
| 2 | tablespoons | Lemon Juice |
| 1 | pinch | Pepper |
| 1 | Garlic Clove; Minced | |
| 1 | tablespoon | Olive Oil; Or Veg Oil |
| 1½ | cup | Broccoli Florets |
| 1 | cup | Cauliflower Flowerets |
| 1 | cup | Carrots; Julienned |
| 1 | cup | Mushrooms; Sliced, Fresh |
| ½ | cup | Celery; Sliced |
| ¼ | teaspoon | Dried Basil |
| ¼ | teaspoon | Salt |
| ¼ | cup | Parmesan Cheese; Grated |
Directions
Place margarine in a 13 x 9 x 2 in. baking dish; add fish and turn to coat.
Sprinkle with lemon juice and pepper. Bake, uncovered at 450 for 5 minutes.
Meanwhile, in a large skillet over medium heat, sauté garlic in oil. Add the next seven ingredients, stir fry vegetables until crisp-tender, about 2 ~ 3 minutes. Spoon over the fish, sprinkle with cheese. Bake, uncovered, at 450 for 3 - 5 minutes or until fish flakes easily with a fork.
Yield 4 servings.
NOTES : "The most time-consuming thing about this recipe is chopping the vegetables - and that takes just seconds," notes Annette White of Whittier, California. Broccoli, cauliflower and carrots perk up her seafood entree, which goes from oven to table in less than half an hour.
Recipe by: Taste of Home's Quick Cooking, Premiere Issue Posted to TNT Recipes Digest by "Joyce Bennis" <Joyce_B@...> on Mar 17, 1998