Lemon And Orange Roughy
  • 1 small carrot, finely shred
  • 1 c. quick-cooking couscous
  • 3/4 tsp. onion salt
  • 1/8 tsp. lemon-pepper seasoning
  • dash of ground nutmeg
  • 1 c. water
  • 1 lb. fresh skinless orange roughy, flounder, red snapper or salmon fillets
  • (about 1/2-inch thick)
  • 1/2 lemon
  • 1 tomato
  1. Combine carrot, couscous, onion salt, lemon-pepper seasoning and nutmeg. Add water and stir, then divide into 4 individual au gratin baking dishes, sprayed with nonstick coating. Cut fish in 4 equal portions and place on top of couscous mixture in each dish, tucking under any thin edges. Cut lemon in 4 slices and place one slice on top of each piece of fish. Cover with foil and refrigerate 3 to 24 hours.
  2. Bake fish, covered, in a 450 degree oven for 18 to 20 minutes (fish should flake easily with a fork). Cut tomato in wedges and serve with fish (if desired).
Great with roughy, flounder or salmon