Fish &
Seafood
Recipes
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BiCoastal Seafood
We’ve got . . . choice, gourmet, selection
Baked Orange Roughy in Vegetable Sauce
Ingredients:
4 Orange Roughy fillets, 4 - 6 oz. each
¼ teaspoon hot pepper sauce
¾ cup pesto (from scratch or prepared)
2 tablespoons fresh lemon juice
16 asparagus spears, each trimmed to 4 inch length
10 ounces plum tomatoes, coarsely chopped
2 yellow crookneck squash, thinly sliced on diagonal
Preparation:
Preheat oven to 350°F. Blend pesto, lemon juice and hot pepper sauce in small bowl. Arrange four 12 x 12 inch pieces of heavy-duty foil on work surface. Place 1 Orange Roughy fillet in center of each. Sprinkle fish lightly with salt and pepper. Spread each fillet with 1-tablespoon pesto mixture. Top each fillet with asparagus, tomatoes and squash, then dollop with remaining pesto mixture. Fold sides of foil over fish and vegetables, covering completely; seal packets closed. Using long spatula, transfer foil packets to large baking sheet. Bake until fish is just opaque in center and vegetables are crisp-tender, about 25 minutes. Serves 4.
Great with: Broad noodles, or pasta, or rice
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[recipe curtesy of Toppits Quality Frozen Foods]
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