Orange Roughy with Veggies
Brighten up your dinner table with this healthy and flavorful Orange Roughy with Veggies recipe! Perfectly baked orange roughy fillets are paired with a vibrant medley of zucchini, carrots, red bell pepper, and cherry tomatoes, all roasted to tender perfection. Seasoned with a zesty blend of olive oil, garlic, lemon juice, paprika, and oregano, this dish delivers a delightful mix of citrusy, savory, and subtly smoky flavors. Ready in just 45 minutes, this low-carb, gluten-free meal is a breeze to prepare, making it an excellent option for busy weeknights or a nourishing family dinner. Garnished with fresh parsley, this colorful sheet-pan recipe offers a wholesome, restaurant-quality experience right at home.
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Recipe Information
Ingredients
- 4 pieces Orange roughy fillets
- 2 medium Zucchini
- 2 medium Carrots
- 1 large Red bell pepper
- 1 cup Cherry tomatoes
- 3 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 2 minced Garlic cloves
- 1 teaspoon Dried oregano
- 1 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley
- 1 as needed Cooking spray
Instructions
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it with cooking spray.
Wash and prepare the vegetables by slicing the zucchini and carrots into thin rounds, cutting the red bell pepper into strips, and leaving the cherry tomatoes whole.
In a large bowl, toss the prepared vegetables with 2 tablespoons of olive oil, 1 minced garlic clove, dried oregano, paprika, salt, and black pepper until well coated.
Spread the seasoned vegetables evenly across one side of the prepared baking sheet. Roast in the oven for 15 minutes.
While the vegetables are roasting, pat the orange roughy fillets dry with a paper towel. Season both sides with a pinch of salt and black pepper.
In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lemon juice, and 1 minced garlic clove. Set aside.
Once the vegetables have roasted for 15 minutes, remove the baking sheet from the oven. Push the vegetables to one side to make room for the fillets.
Place the fillets on the baking sheet and brush them with the lemon-garlic mixture. Return the sheet to the oven and bake for an additional 10 minutes, or until the orange roughy fillets are opaque and flake easily with a fork.
Remove the baking sheet from the oven. Sprinkle the chopped fresh parsley over the fillets and vegetables for garnish.
Serve the orange roughy immediately with the roasted vegetables, and enjoy your healthy, flavorful meal!
Nutrition Facts
Calories |
252 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.2 g | 16% | |
| Saturated Fat | 1.7 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 358 mg | 16% | |
| Total Carbohydrate | 11.9 g | 4% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 6.6 g | ||
| Protein | 25.2 g | 50% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 52 mg | 4% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 789 mg | 17% | |
*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.
