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Baked Orange Roughy




Source of Recipe


morton's salt






List of Ingredients



• 1 pound orange roughy fillets (4, 4-ounce fillets)
  
• 2 tablespoons olive or vegetable oil
  
• 2 teaspoons Morton® Nature's Seasons® Seasoning Blend
  
• Roasted Red Pepper / Olive Salsa, divided (recipe follows)
  
• 4 ounces crumbled feta cheese
  
• 1 bag (10 ounces) prewashed baby spinach leaves, remove stems and coarsely chop
  






Instructions



1. Brush fillets with oil; sprinkle all sides with Morton® Nature's Seasons® Seasoning Blend. Cover and refrigerate for 30 minutes.
   
2. Spoon 1/4 cup Seasoned Roasted Red Pepper/Olive Salsa over each fillet.
   
   
3. Bake at 350° F. for 20 minutes or until fish flakes easily when tested with a fork; sprinkle with feta. Return to oven for an additional 5 minutes to heat and soften cheese. Serve fish over spinach with additional salsa.
   Serve immediately.
   
   






Final Comments


Servings: 4 fillets

Roasted Red Pepper/Olive Salsa
Servings: 4-1/2 cups
1 jar (12 ounces) roasted red peppers, drained and chopped
2-1/2 cups chopped plum tomatoes
3/4 cup chopped shallots
1/2 cup pitted Kalamata olives, chopped
2 tablespoons chopped fresh Italian parsley or 1 teaspoon dried, crushed
2 tablespoons garlic flavored olive oil or vegetable oil
1 teaspoon Morton® Nature's Seasons® Seasoning Blend

In a medium size bowl, mix all ingredients thoroughly. Cover and refrigerate until ready to use. Any leftover salsa may be stored, covered, in the refrigerator for up to one week.