Baked Orange Roughy with Tomatoes and Herbs

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Orange roughy is a mild, fish that is low in fat and can be cooked like grouper or snapper because of their similar textures.

Ingredients

1/2 C. chopped onion
2 cloves garlic, minced
1 tsp. margarine
1 large tomato, seeded and chopped
1/2 tsp. salt
1 tsp. chopped fresh oregano, or 1/4 tsp. dried oregano
1 tsp. chopped fresh thyme, or 1/4 tsp. dried thyme
1/8 tsp. freshly ground pepper
4 orange roughy fillets (1 lb. total), thawed if frozen
1/2 C. dry white wine
2 Tbs. tomato paste

Directions

Preheat the oven to 350 degrees. Prepare an ovenproof skillet with nonstick pan spray.

In the skillet over medium heat, sauté the onion and garlic in the margarine until soft, about 5 minutes. Stir in the tomato and seasonings. Cover and simmer for 5 minutes.

Place the fish in the skillet; cover with the sauce and pour the wine over the fish. Cover and bake for 15-20 minutes, or until the fish flakes with a fork. Remove the fish to a heated platter. Simmer the sauce in the skillet until reduced to 2/3 C.. Stir in the tomato paste, reheat, and pour over the fish.

Yield: 4 servings