• 1 Tbs. virgin olive oil
• 1-1/2 lbs. orange roughy fillets
• 1/4 cup orange juice
• 2 Tbs. lemon juice
• 3/4 tsp. cornstarch
• 1-1/2 Tbs. water
• 1 Tbs. orange marmalade
• 1 Tbs. lemon zest

Preheat oven to 400°F. Place oil in a non-reactive baking dish. Arrange fish fillets in dish. Drizzle with orange and lemon juice. Season with salt and pepper to taste. Set aside 10-15 minutes, turning once to marinate. Bake fish 12-15 minutes or until fish flakes easily. Transfer fish fillets to a platter, cover and keep warm. Pour fish juice from baking dish into a heavy saucepan. Dissolve cornstarch in water. Stir into fish juice. Add marmalade and lemon zest. Stir over medium high heat 3-4 minutes or until sauce thickens. Serve sauce over fish.

Per serving: calories 224, fat 5.7g, 24% calories from fat, cholesterol 63mg, protein 35.0g, carbohydrates 6.3g, fiber 0.2g, sugar 5.1g, sodium 112mg, diet points 5.4.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.2, Bread: 0.0, Lean meat: 0.0, Fat: 0.7, Sugar: 0.2, Very lean meat protein: 5.1

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The recommended wines are: Riesling, Sauvignon Blanc, or White Zinfandel.