Orange Roughy With Sauteed Olives, Capers & Tomatoes
36 mins (prep 30, cooking 6)
10 ingredients
2 servings
This recipe is adapted from a recipe I found in an old Bon Appétit magazine by Chef Candida Sportiello. The modifications I made to this recipe were a reduction of the red pepper flakes eliminating some of the heat, and adding capers and white wine at the end of the saute period! It is such a fabulous and tasty dish I didn't feel it needed much in the way of change at all.. She is quite the chef and restaurateur!

Categories:  served-hot , <-60-mins , for-1-or-2 , italian , 3-steps-or-less , low-sat.-fat , fish , equipment , low-carb , low-in... , time-to-make , low-cholesterol , low-calorie , european , easy , presentation , main-dish , seafood , number-of-servings , healthy-2 , stove-top ,
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Serving Size (555.35 g)
Servings 2
Amount per Serving
Calories 475.29 Calories from Fat 347.31
% Daily Value *
Total Fat 38.59g 118.75%
Saturated Fat 5.3g 53.02%
Trans Fat 0.0 %
Cholesterol 0.0mg 0.0%
Sodium 1329.0mg 110.75%
Total Carbohydrate 29.3g 19.53%
Dietary Fiber 7.58 g 60.64%
Sugars 14.73 g %
Protein 6.4g 25.62%
Vitamin A 2741.73IU% Vitamin C 89.46mg%
Calcium 182.28mg% Iron 6.41mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
orange roughy fillets, chopped fresh parsley, dry, crushed red pepper