Lemon And Orange Roughy Fillets - cooking recipe

Ingredients

1 small carrot, finely shredded
1 c. quick-cooking couscous
3/4 tsp. onion salt
1/8 tsp. lemon-pepper seasoning
dash of ground nutmeg
1 c. water
1 lb. fresh skinless orange roughy, flounder, red snapper or salmon fillets (about 1/2-inch thick)
1/2 lemon
1 tomato (optional)

Preparation

Combine
carrot,
couscous,
onion
salt,
lemon-pepper seasoning
and
nutmeg. Add water and stir, then divide into 4 individual
au
gratin
baking
dishes,
sprayed with nonstick coating.
Cut
fish
in
4
equal portions and place on top of couscous
mixture
in each dish, tucking under any thin edges. Cut lemon in 4 slices and place one slice on top of each piece of fish. Cover with foil and refrigerate 3 to 24 hours.