Orange Roughy with Lemon Sauce

  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Servings: 4 servings


  • 2 tablespoon chive
  • 2 cup couscous
  • 1 count pepper yellow sweet
  • 4 teaspoon cornstarch
  • 1 pound asparagus spears
  • 14 ounce chicken broth
  • 2 teaspoon lemon peel
  • 1/8 teaspoon pepper
  • 1 pound orange roughy or red snapper fillets


    1. Thaw fish, if frozen. Rinse fish; pat dry. Cut fish into 4 serving size pieces, if necessary.
    2. Snap off and discard woody bases from asparagus. Cut asparagus in half; set aside.
    3. In a large skillet combine 1 cup broth, lemon peel and pepper. Bring to boiling; reduce heat. Carefully add fish and asparagus. Cook, covered, over medium-low heat for 4 minutes. Add sweet pepper to skillet. Cook, covered, 2 minutes more or until fish flakes with a fork.
    4. Using a slotted spatula, transer fish and vegetables to a serving platter, reserving liquid in skillet. Keep fish and vegetables warm while preparing sauce
    5. For sauce, stir together remaining broth and cornstarch. Stir into liquid in skillet. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Stir in chopped chives. Arrange fish and vegetables over couscous; spoon sauce over top.


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