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A hearty fish supper that can be prepared in under half an hour.

Orange Roughy Skillet

4 medium potatoes, cooked and sliced
1 (10-ounce) can condensed reduced-fat cream of mushroom soup
1 1/2 cups lowfat milk
1 tablespoon Worcestershire sauce
1/2 cup frozen peas
1 tablespoon butter
2 tablespoons minced onion
6 (4-ounce) orange roughy fillets

1. Combine potatoes, soup, milk, Worcestershire sauce and peas in a large bowl; set aside.
2. Melt butter in a large skillet over medium heat. Add onion and sauté for 1 minute.
3. Add fish and cook for 2 more minutes.
4. Turn fish and add potato mixture to pan. Cover and simmer over low heat for 8 minutes, or until thoroughly cooked.

Makes 6 servings.

Nutritional analysis per (6 oz. serving)
Calories: 296 Protein: 27 g Carbohydrates: 28 g
Fat: 8 g Cholesterol: 71 mg Sodium: 591 mg

Recipe provided courtesy of National Fisheries Institute.