Broiled Orange Roughy with Mustard

An unusual, tangy, low-salt, low-calorie method of preparing fish.

1½ lbs orange roughy fillets
2 tsp Vera Jane's Extra-Virgin Olive Oil
2 Tbsp Dijon mustard
Freshly ground pepper
2 Tbsp snipped fresh chives, parsley, or dill

Preheat broiler. Place fillets in a single layer in an oiled baking dish. Coat the tops of the fillets with olive oil and spread with mustard. Sprinkle with pepper. Broil 3 to 4 inches from the heat until the fish is opaque and flakes when tested with a fork — approximately 10 minutes per inch of thickness. Do not turn. Top fillets with snipped chives, parsley or dill, and serve immediately. Makes 4 servings

Makes 4 servings

Allergy Warning: Contains Fish

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