Recipe information
Yield
Makes 4 servings
Ingredients
1/2 cup plain dry breadcrumbs
4 4-ounce pieces orange roughy fillets
1 teaspoon dried oregano
7 teaspoons extra-virgin olive oil
6 cups arugula
4 plum tomatoes, quartered
1 tablespoon Sherry wine vinegar
1 large garlic clove, minced
Preparation
Step 1
Preheat oven to 450°F. Place breadcrumbs in pie dish. Sprinkle fish with oregano, salt, and pepper. Turn fish in breadcrumbs to coat; shake off excess. Spoon 4 teaspoons oil onto center of rimmed baking sheet. Place in oven until oil is hot, about 5 minutes. Place fish atop oil; bake 5 minutes. Turn fish over; bake until just opaque in center, about 7 minutes longer.
Step 2
Meanwhile, combine arugula and tomatoes in large bowl. Whisk vinegar, garlic, and 3 teaspoons oil in small bowl to blend. Season with salt and pepper. Drizzle dressing over salad and toss. Divide fish among plates and serve with salad.
Nutrition Per Serving
Per serving: calories
186; total fat
9 g; saturated fat
1 g; cholesterol
26 mg; fiber
2 g
#### Nutritional analysis provided by Bon Appétit
