Orange Roughy with Vegetables
Elevate your dinner routine with this vibrant and healthy recipe for Orange Roughy with Vegetables. Featuring tender, flaky orange roughy fillets marinated in a zesty blend of olive oil, lemon juice, garlic, and paprika, this dish pairs perfectly with a colorful medley of roasted zucchini, cherry tomatoes, bell peppers, and carrots. Ready in just 35 minutes, this oven-baked seafood recipe captures the essence of wholesome cooking with minimal effort, making it ideal for busy weeknights or light and flavorful family meals. Garnished with fresh parsley for a burst of fragrant freshness, this low-carb, gluten-free meal is a feast for both the eyes and the palate. Bake your way to a restaurant-quality dish that’s healthy, delicious, and easy to prepare!
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Recipe Information
Ingredients
- 4 pieces Orange roughy fillets
- 2 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 2 cloves Garlic cloves (minced)
- 2 medium Zucchini (sliced into thin rounds)
- 1 cup Cherry tomatoes (halved)
- 1 large Bell pepper (sliced into strips)
- 1 large Carrot (peeled and thinly sliced)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (chopped)
- 0.5 teaspoon Paprika
Instructions
Preheat your oven to 400°F (200°C).
Rinse the orange roughy fillets under cold water and pat them dry with a paper towel.
In a small bowl, combine the olive oil, lemon juice, minced garlic, salt, black pepper, and paprika. Mix well to create the marinade.
Brush the marinade over both sides of the fish fillets and set aside while you prepare the vegetables.
Prepare the vegetables by slicing the zucchini, halving the cherry tomatoes, slicing the bell pepper into strips, and peeling and thinly slicing the carrot.
In a large baking dish, arrange the vegetables evenly to create a bed for the fish. Drizzle with a little olive oil and season with a pinch of salt and black pepper.
Place the marinated orange roughy fillets on top of the vegetables in the baking dish.
Cover the baking dish with aluminum foil and bake in the preheated oven for 15 minutes.
Remove the foil and bake for an additional 5 minutes, or until the fish flakes easily with a fork and the vegetables are tender.
Garnish with fresh parsley before serving.
Nutrition Facts
Calories |
801 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.4 g | 44% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 2732 mg | 119% | |
| Total Carbohydrate | 40.0 g | 15% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 22.8 g | ||
| Protein | 85.3 g | 171% | |
| Vitamin D | 20.0 mcg | 100% | |
| Calcium | 185 mg | 14% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 2810 mg | 60% | |
*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.
