4 medium potatoes, sliced and boiled
1 can light mushroom soup
1-1/2 cups lowfat milk
1 tablespoon Worcestershire sauce
1/2 cup frozen green peas
1 tablespoon butter
2 tablespoons onion, minced
1-1/2 pounds roughy fillets


1. Mix potatoes, soup, milk, Worcestershire and peas in a large bowl; set aside.
2. In a large skillet over medium heat, melt butter. Add onion and saut´┐Ż for about 1 minute, then add fish and cook for another 2 minutes. Turn fish and add potato mixture. Cover and heat for about 8 minutes.

This is a great way to reinvent those leftover potatoes.

Orange Roughy Skillet
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