Orange Roughy a new way

Orange Roughy was on sale this week, and since it is one of my favorites I couldn’t resist.  I found a new recipe and it was actually quite yummy.  It paired well with wild rice and brussels sprouts (although I realize our love of brussels sprouts is not widely shared). 

 

MEDITERANEAN ORANGE ROUGHY

INGREDIENTS

1 teaspoon olive oil

3 green onions, chopped

1 cup dry white wine

1 (14.5 ounce) can whole peeled tomatoes with liquid, chopped

4 (4 ounce) fillets orange roughy

1 tablespoon chopped fresh basil

1/4 teaspoon ground black pepper

1 pinch dried thyme, crushed

1 pinch dried rosemary, crushed

1/4 cup sliced black olives, drained

1/2 pound crumbled feta cheese

DIRECTIONS

1. Heat olive oil in a medium skillet over medium heat. Stir in green onions, and cook until tender, 5 to 10 minutes.
2. Mix white wine and tomatoes with the green onions, and bring to a boil. Place orange roughy fillets in the white wine mixture. Season with basil, pepper, thyme, and rosemary. Reduce heat, and simmer 15 to 20 minutes, until fish is easily flaked with a fork. Remove fish fillets from skillet.
3. Sprinkle fish fillets with black olives and feta cheese.