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In my search to eat more foods with natural iodine in order to kick-start the thyroid and metabolism, I have been adding more saltwater fish to my usual seafood staples.  Orange Roughy is a favorite for even non-fish lovers with its meaty texture and mild flavor.   Adding the orange and lemon juice and slices
really enhanced the fish, and it paired nicely with garlic roasted vegetables for a flavorful dish without salt, sugar or marinades often used in other recipes.

As a bonus, the strong citrus and garlic flavors and herbs used to pop the taste also have amazing health benefits.  As a health nut and food lover, I couldn’t help but think of that with each mindful, great tasting bite of it.  (I can’t say that with every so-called great tasting bite of fried, sugary or salty meals).  My other favorite thing about white fish is the large quantity I can eat for low calories.  This skinny meal features a 1/2 pounder!  No deprivation here, that’s for certain….

I recognize that Orange Roughy is slowly being phased out of many fish markets to support sustainability efforts.  It explains why it was more than half-off at Safeway last week!  Any other type of meaty white fish can be substituted, and I will continue to share my own findings.

Pan Seared Citrus Orange Roughy and Roasted Garlic Vegetables Recipe

Ingredients:

• 8 ounce filet of Orange Roughy
• 1 lemon, halved and thinly sliced
• 1 orange, halved and thinly sliced
• 1 tablespoon extra virgin olive oil
• Flat leaf parsley, chopped

Roasted Garlic Potatoes and Vegetables Ingredients:

• 8 small red-skinned potatoes, halved and quartered.
• 1 tablespoon extra virgin olive oil
• Fresh ground pepper
• Fresh broccoli florets
• Fresh or frozen small Brussels Sprouts
• 4 tablespoons of Minced garlic (adjust more or less for your own taste)

Directions:

• Preheat oven to 425.  Add potatoes in a shallow baking pan and drizzle olive oil.  Mix and coat evenly, then pepper.
• Cook for 30 minutes, stirring occasionally.
• Add vegetables and garlic, stir to mix, and cook for 15 more minutes until potatoes are crispy brown.
• To prepare fish, heat pan on medium-high, add oil and then fish.
• Squeeze on some lemon and orange, and cook for about 4 minutes.
• Flip the fish when slightly brown, add lemon and orange slices to top and continue cooking for about 4 more minutes until fish is
  translucent and fluffy to fork.  Do not overcook!
• Add parsley and serve with roasted garlic potatoes and vegetables.