Ingredients
1/2
pound orange roughy fillet
1/2
cup lemon juice
1
teaspoon walnut, avocado or vegetable oil
1 1/2
teaspoons fresh marjoram leaves or 1/2 teaspoon dried marjoram leaves
1/8
teaspoon salt
2
medium roma (plum) tomatoes, chopped (3/4 cup)
1/2
bell pepper, cut into rings
1
small onion, sliced
Preparation
Place fish in shallow glass dish. Mix lemon juice and walnut oil; pour over fish. Cover and refrigerate at least 15 minutes but no longer than 1 hour.
Heat oven to 375°F. Drain fish; discard marinade. Sprinkle fish with marjoram and salt. Place fish on 12- to 15-inch length of aluminum foil or parchment paper. Top with tomatoes, bell pepper and onion. Wrap fish in foil, sealing tightly. Place on cookie sheet.
Bake about 15 minutes or until fish flakes easily with fork.
