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Tomato Orange Roughy With Spinach

Heart.Foods's picture
Ingredients
  Orange roughy fillets 2 1⁄2 Pound (6 Pieces)
  Olive oil 2 Tablespoon
  Finely chopped onion 1 Cup (16 tbs)
  Garlic 3 Clove (15 gm), minced
  Water 3 Tablespoon
  Canned italian plum tomatoes in juice 28 Ounce, not drained (1 Can)
  Dry white wine 1⁄2 Cup (8 tbs)
  Fresh spinach 10 Ounce, rinsed, stems removed (1 Package)
  Finely chopped fresh dill 2 Tablespoon
  Finely chopped fresh parsley 2 Tablespoon
  Fresh lemon juice 2 Tablespoon
  Vegetable oil spray 1
  White pepper 1⁄2 Teaspoon
  Cornstarch 2 Tablespoon
Directions

Preheat oven to 400° F.
Rinse fish and pat dry.
Set aside.
Heat oil in a large nonstick skillet over medium-high heat.
Add onion and garlic and saute 2 minutes.
Add water and continue to cook, stirring constantly, until water evaporates.
Stir in tomatoes and crush with wooden spoon.
Add wine.
Cook uncovered over medium-high heat 7 to 8 minutes to reduce mixture slightly.
Add spinach, cover and cook 3 to 5 minutes, or until spinach is wilted.
Remove from heat and add herbs and lemon juice.
Set aside.
Lightly spray an oblong, nonaluminum baking dish with vegetable oil.
Pour half of sauce into dish.
Arrange fillets on top and sprinkle each lightly with pepper.
Fold each fillet in half and pour remaining sauce over all.
Cover dish with foil and bake 15 to 18 minutes, or until fish flakes easily with fork.
If a thicker sauce is desired, remove fillets to a warmed platter.
Pour sauce into a nonstick skillet and blend in 2 tablespoons cornstarch combined with 2 tablespoons water.
Bring to boil, remove from heat and pour over fish.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Orange

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