Orange Roughy Bundles
Elevate your weeknight dinners with these vibrant and healthy Orange Roughy Bundles! This easy, oven-baked recipe features tender orange roughy fillets paired with a colorful medley of julienned zucchini, carrot, and red bell pepper, all delicately seasoned with fresh parsley, lemon juice, and a drizzle of olive oil. Wrapped in parchment paper or foil, these individual bundles lock in flavor and steam to perfection, ensuring every bite is flaky and moist. With minimal prep, a quick 20-minute cook time, and virtually no cleanup, this dish is ideal for busy evenings or elegant entertaining. Serve straight from the pouch for a rustic, gourmet presentation that’s as stunning as it is delicious. Perfectly light yet satisfying, these bundles will become your go-to for a seafood dinner that’s both effortless and impressive!
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Recipe Information
Ingredients
- 4 pieces Orange roughy fillets
- 1 medium Zucchini
- 1 medium Carrot
- 1 medium Red bell pepper
- 1 large Lemon
- 2 tablespoons Fresh parsley
- 2 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 4 sheets Parchment paper or aluminum foil
Instructions
Preheat your oven to 375°F (190°C).
Cut the zucchini, carrot, and red bell pepper into thin julienne strips.
Chop the parsley finely and set aside.
Slice the lemon in half. Juice one half and thinly slice the other half into rounds.
Lay out four sheets of parchment paper or aluminum foil on your work surface. Each sheet should be approximately 12 inches long.
Place one orange roughy fillet in the middle of each sheet of parchment or foil.
Arrange equal portions of the julienned zucchini, carrot, and red bell pepper on top of each fillet.
Drizzle each fillet and its vegetable topping with 1/2 tablespoon of olive oil and a splash of lemon juice.
Season each bundle with a pinch of salt, ground black pepper, and 1/2 tablespoon of chopped parsley.
Top each fillet with a slice of lemon for garnish and added flavor.
Fold the parchment paper or foil over the fish and vegetables, sealing the edges tightly to form a secure pouch. If using foil, crimp the edges to prevent steam from escaping.
Place the packets on a baking sheet and transfer them to the preheated oven.
Bake for 18-20 minutes, or until the fish is opaque and flakes easily with a fork.
Carefully open the packets to release the steam and serve immediately, either in the pouches or plated with sides of your choice.
Nutrition Facts
Calories |
760 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.4 g | 43% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 3362 mg | 146% | |
| Total Carbohydrate | 33.9 g | 12% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 21.7 g | ||
| Protein | 80.7 g | 161% | |
| Vitamin D | 20.0 mcg | 100% | |
| Calcium | 122 mg | 9% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1707 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
