Orange Roughy

• 4 portions brown rice (about 1 cup uncooked)
• 1/4 cup breadcrumbs
• 1 tsp Italian seasoning
• (or simply use Italian- seasoned breadcrumbs)
• 1 egg white
• 4 portions orange roughy fillets (about 1 1/2 lbs)
• 3 Tbsp fresh parsley, chopped, divided
• 4 small zucchinis
• 1/2 red onion, chopped
• 1 tsp grated lemon peel
• 1 lemon, halved

1. 1. Prepare brown rice according to package directions.
2. 2. Preheat oven to 400u0b0F. Lightly coat a baking sheet with cooking spray.
3. 3. In a pie plate, combine breadcrumbs, Italian seasoning and Parmesan cheese. In a small mixing bowl, whisk the egg white until slightly foamy.
4. 4. Lightly brush both sides of the orange roughy fillets with the egg white and then coat with breadcrumbs. Arrange fillets on the prepared baking sheet and sprinkle with 1 tablespoon of parsley. Bake until the orange roughy is opaque throughout, approximately 20 minutes.
5. 5. While the orange roughy is baking, lightly coat a large skillet with butter-flavored cooking spray and place over medium-high heat. Slice zucchini diagonally in 1/4 inch slices. Add zucchini and onion to skillet; cook for about 2 minutes. Turn zucchini slices and cook until tender, about 2 more minutes.
6. 6. Stir the remaining fresh parsley and grated lemon peel into the cooked rice.
7. 7. Place a portion of orange roughy onto each of the 4 plates and top with a squeeze of lemon. Add a portion of rice and about 1/4 of the zucchini. Serve and enjoy!

brown rice, ubc, italian seasoning, egg, orange roughy, parsley, zucchinis, red onion, lemon peel, lemon

Taken from www.epicurious.com/recipes/member/views/orange-roughy-1269761 (may not work)