Orange Roughy with Wild Rice and Mushrooms

Ingredients

• 1 cup mushrooms fresh sliced
• 2.8 ounce rice wild instant uncooked
• 0.5 cup juice of lemon 
• 1.3 cups no-salt-added chicken broth canned
• 2 tablespoons butter melted reduced-calorie
• 16 ounce orange roughy fillets 
• 0.5 teaspoon paprika 
• 0.5 teaspoon pepper 
• 0.5 teaspoon salt 

Equipment

• bowl
• sauce pan
• oven
• baking pan
• slotted spoon

Directions

1. Place fish in a shallow baking dish coated with cooking spray.
2. Combine lemon juice and next 4 ingredients in a small bowl; pour over fish.
3. Bake fish, uncovered, at 350 for 15 to 17 minutes or until fish flakes easily when tested with a fork. Set aside, and keep warm.
4. Coat a large saucepan with cooking spray; place over medium-high heat until hot.
5. Add mushrooms, and saute until tender.
6. Add rice and broth. Bring to a boil. Reduce heat, and simmer, uncovered, 5 minutes or until rice is tender and liquid is absorbed. To serve, transfer fish to serving plates using a slotted spoon, and spoon 1/2 cup rice mixture over each fillet.