Orange Roughy Skillet
A hearty fish supper that can be prepared in under half an hour.
4 medium potatoes, cooked and sliced
1 (10.75-ounce) can condensed cream of mushroom soup
1 1/2 cups milk
1 tablespoon Worcestershire sauce
1/2 cup frozen peas
1 tablespoon butter
2 tablespoons minced onion
6 (4-ounce) orange roughy fillets
- Combine potatoes, soup, milk, Worcestershire sauce and peas in a large bowl; set aside.
- Melt butter in a large skillet over medium heat. Add onion and sauté for 1 minute.
- Add fish and cook for 2 more minutes.
- Turn fish and add potato mixture to pan. Cover and simmer over low heat for 8 minutes, or until thoroughly cooked.
Makes 6 servings.
Recipe provided courtesy of National Fisheries Institute.