Serves: 4
Total Calories: 101

1 pound orange roughy or other lean fish fillets
1 teaspoon vegetable oil or olive
1 small onion, cut into thin slices
2 medium red bell peppers or green, cut into julienne strips
1 tablespoon chopped fresh or 1 teaspoon dried thyme leaves
1/4 teaspoon pepper

If fish fillets are large, cut into 4 serving pieces. Heat oil in 10-inch nonstick skillet. Layer onion and bell peppers in skillet sprinkle with half of the thyme and pepper. Layer fish on bell peppers, sprinkle with remaining thyme and pepper. Cover and cook over low heat 15 minutes. Uncover and cook 10 to 15 minutes longer or until fish flakes easily with fork.
1 Serving: Calories 110 (Calories from Fat 20) Fat 2g (Saturated 1g) Cholesterol 55mg Sodium 85mg Carbohydrate 4g (Dietary Fiber 1g) Protein 20g.

From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 101
Calories from Fat: 20

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