Orange Roughy Florentine
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 cup of cherry tomatoes8 scallions1/4 cup lemon juice3 cups mushrooms1- 10oz, pkg. of frozen spinach1 tsp dried dill weed1/4 tsp salt4 3-oz orange roughy
1. Preheat the oven to 425 degrees F. In a medium bowl mix tomatoes, scallions and lemon juice.
2. In a nonstick frying pan sprayed with oil, saute the mushrooms, and garlic for about 5 minutes.
Take off the stove and add spinach dill and slat.
Divide the spinach mixture on four sheets of aluminum (about a foot long and doubled if ithe aluminum sheet are thin). Place a piece of fish on each of the four beds of spinach. Top the fish with the tomatoe and scallion mixture. Fold the aluminum over each and crimp the side so nothing leaks. Place on a baking tray and bake for 18 minutes.
Open carefully and let the steam escape.
Number of Servings: 4
Recipe submitted by SparkPeople user GAYLSMITH.
2. In a nonstick frying pan sprayed with oil, saute the mushrooms, and garlic for about 5 minutes.
Take off the stove and add spinach dill and slat.
Divide the spinach mixture on four sheets of aluminum (about a foot long and doubled if ithe aluminum sheet are thin). Place a piece of fish on each of the four beds of spinach. Top the fish with the tomatoe and scallion mixture. Fold the aluminum over each and crimp the side so nothing leaks. Place on a baking tray and bake for 18 minutes.
Open carefully and let the steam escape.
Number of Servings: 4
Recipe submitted by SparkPeople user GAYLSMITH.
Nutritional Info Amount Per Serving
- Calories: 125.4
- Total Fat: 1.2 g
- Cholesterol: 22.1 mg
- Sodium: 260.5 mg
- Total Carbs: 10.2 g
- Dietary Fiber: 3.4 g
- Protein: 20.4 g
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