Orange Roughy in a Mushroom Sauce

For our first Valentine's Day as a married couple we decided to stay at home and cook together. It turned out to be really fun despite the size of our kitchen. Believe it or not I have never made fish before so I decided to give it a try. We attempted to find Halibut to make but it was nowhere to be found so we found this great recipe for Orange Roughy. It was easy and delicious! There are some changes I have made when posting this recipe because there was WAY too much pepper. I don't really know if I am "chef" enough to change a recipe but I feel pretty confident about this one. One thing we did find out AFTER we purchased the fish is that Orange Roughy is close to being on the endangered species list. SO with that said maybe wait to make this one until the Orange Roughy has made a come back...unless you feel okay with eating an almost endangered species!

Orange Roughy in a Mushroom Sauce
Adapted from Allrecipes.com

3 cups sliced fresh mushrooms

1 1/4 cups finely chopped onions

1 1/2 tablespoons lemon pepper

1 tablespoon Italian seasoning

salt to taste

12 ounces plain nonfat yogurt

1/4 cup grated parmesan cheese

3/4 pounds orange roughy fillets (2 large fillets)

3 tablespoons Italian seasoned bread crumbs

paprika to taste

1. Preheat oven to 350 degrees and line a baking pan with aluminum foil. Coat with cooking spray.

2. In a medium saucepan coated with cooking spray over medium heat, cook and stir the mushrooms and onions about 4 minutes. Season with lemon peper, Italian seasoning, and salt. Remove from heat, and allow to cool about 10 minutes (you could also put in the refridgerator for 5-10 minutes to help cool). Blend well in the yogurt and parmesan cheese.

3. Arrange each orange roughy fillet in the prepared baking pan over about 3-4 tablespoons of the musroom mixture. Top the fillets with the remaining mushroom mixture. Sprinkle with bread crumbs.

4. Bake 30 minutes or until the fish is easily flaked with a fork. Season with paprika and serve.

We grilled some asparagus to go along with our fish.

-Brittany