- 2 cups sliced fresh mushrooms
- 1 1/4 cups finely chopped onions
- 1 1/2 tablespoons lemon pepper
- 1 tablespoon Italian seasoning
- 1 teaspoon ground black pepper
- salt to taste
- 12 ounces plain nonfat yogurt
- 1/4 cup grated Parmesan cheese
- 3/4 pound orange roughy fillets
- 2 tablespoons Italian seasoned bread crumbs
- paprika to taste
- 3 sprigs fresh parsley, for garnish
- Preheat oven to 350 degrees F (175 degrees C). Line a baking pan with aluminum foil, and coat with cooking spray.
- In a medium saucepan coated with cooking spray over medium heat, cook and stir the mushrooms and onions about 4 minutes. Season with lemon pepper, Italian seasoning, pepper, and salt. Remove from heat, and allow to cool about 10 minutes. Thoroughly blend in the yogurt and Parmesan cheese.
- Arrange each orange roughy fillet in the prepared baking pan over about 2 tablespoons of the mushroom mixture. Top fillets with the remaining mushroom mixture. Sprinkle with bread crumbs.
- Bake 30 minutes in the preheated oven, or until the fish is easily flaked with a fork. Season with paprika and garnish with parsley to serve.