Fish-Lemon-Orange Roughy - cooking recipe

Ingredients

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

Preparation

Finely shred the carrot.
In mixing bowl, combine the couscous, onion salt, lemon pepper and nutmeg with shredded carrot.
Add water; stir.
Spray 4 baking (individual) dishes with nonstick spray.
Divide mixture into dishes.
Cut fish into 4 portions. Place fish on top.
Cut lemon half into 4 slices, placing a piece atop each dish.
Cover with foil.
Refrigerate for 3 to 24 hours.