Ingredients
3
tablespoons margarine or butter
4
(4 to 5-oz.) fresh or frozen orange roughy fish fillets, thawed
1
tablespoon lemon juice
Dash salt and pepper
1
garlic clove, minced
1 1/2
cups fresh broccoli florets
1
cup fresh cauliflower florets
1
cup julienne-cut (2x1/8x1/8-inch) carrots
1
cup sliced fresh mushrooms or 1 (2.5-oz.) jar sliced mushrooms, drained
1/2
cup diagonally sliced celery
1/4
teaspoon salt
1/4
teaspoon dried basil leaves
1/4
cup grated Parmesan cheese
Preparation
Heat oven to 450°F. In oven, melt 2 tablespoons of the margarine in 13x9-inch (3 quart) baking dish. Place fish in melted margarine; turn to coat. Sprinkle with lemon juice, salt and pepper. Bake at 450°F. for 5 minutes. Remove from oven.
While fish is baking, in large skillet, melt remaining 1 tablespoon margarine over medium-high heat. Add garlic; cook until lightly browned. Add all remaining ingredients except Parmesan cheese. Cook and stir 5 to 6 minutes or until vegetables are crisp-tender.
Spoon hot vegetables in center of baking dish, moving fish to ends of dish. Sprinkle with Parmesan cheese. Return to oven; bake an additional 3 to 5 minutes or until fish flakes easily with fork.
