Roasted White Fish with Orange Soy Glaze over Sugar Snap Peas (DF/GF)

A mild tasting white fish suits this orange flavored sauce served over crispy sugar snap peas.  Marmalade is a fruit preserve made from juice and peel or oranges that is boiled with sugar and water

INGREDIENTS

1 ½ lb tilapia, basa or other firm white fish 

1/3 cup orange marmalade 

1tbsp Dijon mustard 

2tsp soy sauce 

1 tsp sesame oil 

1/8th tsp salt and pepper 

1 lb trimmed sugar snap peas 

Garnish 

1 tsp sesame seeds tbsp chopped cilantro or parsley 

1 tbsp chopped cilantro or parsley 

RECIPE INSTRUCTIONS

1.Preheat oven to 425 F.  Line a baking sheet with foil sprayed with vegetable spray. Place salmon on sheet. 

2. Combine marmalade, mustard, oilsoy sauce and salt and pepper.  Brush half over salmon and roast for 10 minutes per inch of thickness of fish. 

3.Meanwhile either boil or microwave peas in a small amount of water just until bright green about 2 minutes.  Drain and place on a platter with fish over top and spoon over remaining glaze.  Garnish with sesame seeds and cilantro 

NOTES

Nutritional Analysis Per Serving  

Serving (333g)

Calories 300 

Protein 37g 

Carbohydrates 26g 

Fiber 3.3g 

Fat 5.4g 

Saturated Fat 1.3g 

Cholesterol 85mg 

Sodium 370mg 

Nutrition Watch: Be sure of where you buy Basa fish also known as Catfish.  If coming from Vietnam they use antibiotics banned in North America.  Select only farm raised Basa from reputable sources 

Serves 4

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