1-1/2 lbs roughy fillets
4 medium potatoes, sliced and boiled
1 can light mushroom soup
1-1/2 cups lowfat milk
1 tbsp worcestershire sauce
1/2 cup frozen green peas
1 tbsp butter
2 tbsp onion, minced

Orange Roughy Skillet

1. Mix potatoes, soup, milk, worcestershire and peas in a large bowl, set aside.
2. In a large skillet over medium heat, melt butter, add onion and saute for about 1 minute.
3. Then add fish and cook for another 2 minutes.
4. Turn fish and add potato mixture.
5. Cover and heat for about 8 minutes.