Orange Roughy Fillets in Lemon-Soy Vinaigrette

4 6 ounce each orange roughy fillets
2 cloves garlic
1/4 cup Fresh lemon juice
1 tablespoon Soy sauce
1 teaspoon Sugar
1/2 teaspoon Salt
1/4 cup Olive oil

Preheat oven to 450 degrees.

Arrange fillets in a ceramic or glass baking dish just large enough to hold them in one layer.

Mince garlic and in a small bowl combine with lemon juice, soy sauce, sugar, and salt. Whisk in oil until emulsified and pour vinaigrette over fish.

Bake fish in middle of oven until just cooked through and no longer translucent, 5 to 7 minutes.

4 servings


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