Breaded Orange Roughy with Tomato and Arugula Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1/2 cup plain dry breadcrumbs |
4 4-ounce pieces orange roughy fillets |
1 teaspoon dried oregano |
7 teaspoons extra-virgin olive oil |
6 cups arugula |
4 plum tomatoes, quartered |
1 tablespoon sherry wine vinegar |
1 large garlic clove, minced |
Directions:
1. Preheat oven to 450°F. Place breadcrumbs in pie dish. Sprinkle fish with oregano, salt, and pepper. Turn fish in breadcrumbs to coat; shake off excess. Spoon 4 teaspoons oil onto center of rimmed baking sheet. Place in oven until oil is hot, about 5 minutes. Place fish atop oil; bake 5 minutes. Turn fish over; bake until just opaque in center, about 7 minutes longer.
2. Meanwhile, combine arugula and tomatoes in large bowl. Whisk vinegar, garlic, and 3 teaspoons oil in small bowl to blend. Season with salt and pepper. Drizzle dressing over salad and toss. Divide fish among plates and serve with salad.
3. Per serving: calories, 186; total fat, 9 g; saturated fat, 1 g; cholesterol, 26 mg; fiber, 2 g Nutritional analysis provided by Bon Appétit
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