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Serves 4
1-tablespoon olive oil
1/2 cup diced carrots
1/2 cup diced celery
1/2 cup diced red bell pepper
4 green onions, thinly sliced
3/4-cup chicken broth
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh marjoram (optional)
4 slices of any Mrs Baird's bread, cubed
1/2-teaspoon salt
1/4-teaspoon pepper
1 egg, lightly beaten
4 orange roughy fillets (4 ounces each)
Heat a large, deep skillet over medium heat. Add olive oil, carrots, celery, red bell pepper, and green onions, and sauté for 3 to 4 minutes, or until vegetables are tender-crisp. Remove from heat and stir in chicken broth, sage, marjoram, bread cubes, salt, pepper, and egg, until bread is moistened. Spoon about 1/2 cup of the dressing into 4 mounds in a large, shallow baking dish. Place an orange roughy fillet on each mound. Spoon about 1/2 cup of the dressing over each orange roughy fillet and bake, uncovered, at 400° F for 25 to 30 minutes, or until fish flakes easily when tested with a fork.
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