Recipe for Baked Orange Roughy with Tomatoes and Herbs 
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Yield:
3.5
Ingredients:
Amount Ingredient
1/2 cup chopped onion
2 x cloves garlic, minced
1 tsp margarine
1 lrg tomato, seeded and chopped
1/2 tsp salt
1 tsp chopped fresh oregano, or 1/4 tsp dried oregano
1 tsp chopped fresh thyme, or 1/4 teaspoon dried thyme
1/8 tsp freshly ground pepper
4 x orange roughy fillets (1 pound total), thawed if frozen
1/2 cup dry white wine
Instructions:
Instructions: Preheat the oven to 350 degrees F. Prepare an ovenproof skillet with nonstick pan spray.

In the skillet over medium heat, saute the onion and garlic in the margarine until soft, about 5 minutes. Stir in the tomato and seasonings. Cover and simmer for 5 minutes.

Place the fish in the skillet; cover with the sauce and pour the wine over the fish. Cover and bake for 15 to 20 minutes, or until the fish flakes with a fork.

Remove the fish to a heated platter. Simmer the sauce in the skillet until reduced to 2/3 cup. Stir in the tomato paste, reheat, and pour over the fish.

Serving Size: 3 1/2 ounces fish plus 3 tablespoons sauce

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