3 tablespoons lemon juice
1 tablespoon Dijon mustard
1 tablespoon olive oil
¼ teaspoon ground pepper
16 ounces orange roughy fillets (4 ounces each)
8 medium lemon wedges


  1. Cover the rack of a broiler pan or a baking sheet with tin foil and spray foil with cooking spray.
  2. Combine lemon juice, mustard, olive oil and ground pepper, stirring well.
  3. Place fish fillets on rack or baking sheet.
  4. Brush fillets with half the lemon juice mixture, reserving the remaining half.
  5. Broil fish for 5 minutes or until fish flakes easily.
  6. Drizzle the reserved lemon juice mixture over the fillets and add pepper to taste. Serve with lemon wedges.

Calories: 114
Fat: 4 grams
Protein: 17 grams
Carbohydrate: 3 grams
Cholesterol: 23 milligrams
Sodium: 157 milligrams
Sugar: 0 milligrams

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