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“When living in Mali, West Africa, I had Capitainne (a mild fish from the Niger River) at a restaurant, prepared in a similar way to this. I loved it! My version is with Orange Roughy liberally doused with marinara sauce, carrots, bell peppers and green onions. Very delicious served over cooked rice. Enjoy!”
READY IN:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 lb orange roughy fillet
  • 1 (26 ounce) jarbertolli's marinara spaghetti sauce
  • 4 tablespoons white vinegar
  • 1 (6 ounce) envelope Italian salad dressing mix
  • 14 cup chopped green onion
  • 12 cup chopped orange bell pepper
  • 1 cup matchstick-cut carrot

Directions

  1. Combine 1/2 jar spaghetti sauce, vinegar and salad dressing mix; mix well.
  2. Pour 1/2 of sauce mixture into bottom of casserole dish.
  3. Place fish filets in casserole on top of sauce mixture. Position thickest portion of fish toward outer edges of casserole.
  4. Pour remainder of sauce mixture over fish. Cover & refrigerate for at least 30 minutes.
  5. Preheat oven to 375°F Remove fish from refrigerator, sprinkle with green onions, bell pepper and carrots. Pour remainder of spaghetti sauce over vegetables.
  6. Cover casserole and bake in 375F oven for 15 minutes.
  7. Remove from oven and turn filets over, recovering them with vegetables and sauce. Cover casserole dish and continue to cook for 15 - 20 minutes longer or until fish flakes easily with fork.

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