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)

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.

Bake fish, covered, in a 450°F oven for 18 to 20 minutes (fish should flake easily with a fork). Cut tomato in wedges and serve with fish (if desired).

Makes 4 servings.

Per Serving: 208 Calories, 0 g. Fat, 54 mg. Cholesterol and 449 mg. Sodium.