Orange Roughy Veracruz

4 orange Roughy or Red Snapper Fillets ( Aprox 5 oz. each)
1 Tbsp Lime Juice
1 tsp dried oregano, crushed
1 tbsp olive oil
1 onion, choped
1 clove garlic, minced
1 can (15 ounce) mexican style diced tomatoes
12 pimento stuffed olives, coarsley chopped
2 tbsp chopped parsley

Preheat the oven to 350 F. Coat a 9" x 9" baking dish with cooking spray.

Place the fillets in the baking dish. Sprinkle with the lime juice and oregano. Heat the oil in a medium skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, for 5 minutes or until soft.

Add the tomatoes (with juice), olives and parsley. Cook, stirring occasionally, for 5 minutes or until thickened. Spoon over the fillets.

Cover tightly with foil. Bake for 15 minutes, or until the fish flakes easily.

I made this last night and it turned out great. I think maybe I will add some crushed red pepper next time.

 

great stuff ---thanks

 

I love orange roughy, looks like a great recipe!