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Tarragon Fish and Vegetables
Tarragon Fish and Vegetables
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Prep Time:
35 minutes
Total Time:
Elevate orange roughy with vibrant tarragon and colorful veggies.
Ingredients:
  • 2 tablespoons olive or vegetable oil
  • 2 carrots, cut into julienne strips (1 1/2x1/4x1/4 inch)
  • 1 zucchini, cut into julienne strips (1 1/2x1/4x1/4 inch)
  • 1 small red bell pepper, cut into thin strips
  • 1/2 cup sliced red onion
  • 4 (6-oz.) orange roughy fillets
  • 4 teaspoons chopped fresh tarragon or 1 1/2 teaspoons dried tarragon leaves
  • 2 tablespoons butter or margarine, chilled
Instructions:
  • Preheat oven to 400°F. In a medium skillet over medium-high heat, heat oil until hot. Add carrots, zucchini, bell pepper, and onion, cook and stir for 2 to 3 minutes until vegetables are crisp-tender.
  • Place the orange roughy fillets neatly in a 13x9-inch (3-quart) glass baking dish. Optionally season each fillet with salt and pepper, then add a quarter of the vegetable mixture, tarragon, and butter on top of each fillet.
  • Cook the fish at 400°F for 15 to 20 minutes, or until it easily flakes with a fork.

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