Lemon-Herb Baked Orange Roughy

2 tablespoons trans fat free margarine
¾ lb. Orange roughy fillets (1/4 to ½ inch thick), cut into 4 pieces
½ teaspoon dried basil leaves
1 cup chopped Italian plum tomatoes
½ teaspoon seasoned salt
¼ teaspoon garlic powder
4 tablespoons apple juice
4 teaspoons fresh lemon juice

Heat oven to 350º F. Place margarine in a 2 quart baking dish. Heat in oven for 3 to 5 minutes or just until margarine sizzles. Remove baking dish from oven; tilt to coat bottom with melted margarine.

Place orange roughy fillets in baking dish; turn to coat with margarine. Sprinkle each fillet with basil. Top with tomatoes, seasoned salt and garlic powder. Pour 1 tablespoon apple juice and 1 teaspoon lemon juice over each fillet. Cover with foil.

Bake at 350º F for 15 to 20 minutes or until fish flakes easily with fork. Remove fish and tomatoes from dish with slotted pancake turner.

Serving suggestions: Sprinkle fish with freshly grated Parmesan cheese. Serve with asparagus spears or other steamed garden fresh vegetables.

Makes 4 servings
Nutrition Information Per Serving:
Serving Size: 1/4 of Recipe