Orange Roughy With Tarragon And Vegetables Recipes

TARRAGON FISH AND VEGETABLES

Steps:

• Heat oven to 400°F. Heat oil in medium skillet over medium-high heat until hot. Add carrots, zucchini, bell pepper and onion; cook and stir 2 to 3 minutes or until vegetables are crisp-tender.
• Arrange orange roughy fillets in ungreased 13x9-inch (3-quart) glass baking dish. If desired, sprinkle each fillet with salt and pepper. Top each with 1/4 of vegetable mixture, tarragon and butter.
• Bake at 400°F. for 15 to 20 minutes or until fish flakes easily with fork.

ORANGE ROUGHY WITH TARRAGON

Steps:

• Preheat oven to 375 degrees.
• In a glass baking dish, arrange orange roughy fillets and cover with olive oil.
• Sprinkle with tarragon, paprika and kosher salt.
• Bake for 25 minutes if fillets are frozen.
• Check to be sure they are done--you can usually tell by looking, because the fish will have shrunk quite a bit from cooking.
• It will also flake when prodded with a fork.
• I served this with some roasted brussel sprouts (roasted in a 375 degree oven at the same time as the fish was cooking, sprinkled with olive oil and kosher salt. YUM!).

ORANGE ROUGHY WITH VEGETABLES

Steps:

• Spray a 13x9-inch pan with non-stick cooking spray and sprinkle with 1 tablespoon lemon juice.
• Arrange fish in a single layer and sprinkle with 1 tablespoon lemon juice.
• Combine remaining ingredients and spoon over fish.
• Bake uncovered in a 350°F oven for 25-30 minutes, until fish flakes and sauce is thick.