Ingredients
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1 tablespoon olive oil
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4 (4 ounce) fillets orange roughy
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1 orange, juiced
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1 lemon, juiced
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½ teaspoon lemon pepper
Directions
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Heat oil in a large skillet over medium-high heat.
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Place fillets into hot oil. Drizzle with orange juice and lemon juice, then sprinkle fillets with lemon pepper. Cook until fish flakes easily with a fork, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Nutrition Facts (per serving)
| 140 | Calories |
| 4g | Fat |
| 8g | Carbs |
| 19g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 140 | |
| % Daily Value * | |
| Total Fat 4g | 6% |
| Saturated Fat 1g | 3% |
| Cholesterol 67mg | 22% |
| Sodium 139mg | 6% |
| Total Carbohydrate 8g | 3% |
| Dietary Fiber 2g | 8% |
| Total Sugars 4g | |
| Protein 19g | 38% |
| Vitamin C 43mg | 48% |
| Calcium 44mg | 3% |
| Iron 1mg | 8% |
| Potassium 303mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
