Fish-Lemon-Orange Roughy

• 1 small carrot
• 1 c. quick cook couscous
• 3/4 tsp. onion salt
• 1/8 tsp. lemon pepper
• dash of ground nutmeg
• 1 c. water
• nonstick spray coating
• 1 lb. fresh skinless orange roughy, flounder, red snapper or salmon fillets (about 1/2-inch thick)
• 1/2 lemon
• 1 tomato

1. Finely shred the carrot.
2. In mixing bowl, combine the couscous, onion salt, lemon pepper and nutmeg with shredded carrot.
3. Add water; stir.
4. Spray 4 baking (individual) dishes with nonstick spray.
5. Divide mixture into dishes.
6. Cut fish into 4 portions. Place fish on top.
7. Cut lemon half into 4 slices, placing a piece atop each dish.
8. Cover with foil.
9. Refrigerate for 3 to 24 hours.

carrot, cook couscous, onion salt, lemon pepper, ground nutmeg, water, nonstick spray coating, fresh skinless orange roughy, lemon, tomato

Taken from www.cookbooks.com/Recipe-Details.aspx?id=938213 (may not work)