Best Orange Roughy With Tarragon And Vegetables Recipes

ORANGE ROUGHY WITH TARRAGON

Orange Roughy With Tarragon image

Threw this together tonight--we loved it! The tarragon is a wonderful ingredient in this dish. Ingredients are VERY MUCH approximated. I made enough orange roughy for two of us. It depends on the size of orange roughy you use--just eyeball it. Olive oil does not need to cover fish when it goes into the oven, because the fish will cook down and eventually get covered with it anyway.

Provided by spatchcock

Categories Orange Roughy

Time 30m

Yield 2 serving(s)

Number Of Ingredients 5

Ingredients

2 -3 orange roughy fillets (frozen is fine)
1 -1 1/2 tablespoon tarragon (Dried, although I plan to use fresh when my tarragon gets larger!)
1 -2 teaspoon paprika
kosher salt, to taste
1/4 cup olive oil

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!).

Nutrition Facts : Calories 313.4, Fat 27.9, SaturatedFat 3.8, Cholesterol 51, Sodium 63.6, Carbohydrate 1.8, Fiber 0.6, Sugar 0.1, Protein 14.7

TARRAGON FISH AND VEGETABLES

Tarragon Fish and Vegetables image

Dress up delicately flavored orange roughy with distinctive fresh tarragon and a shower of fresh vegetables.

Provided by By Betty Crocker Kitchens

Categories Entree

Yield 4

Number Of Ingredients 8

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

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.

Nutrition Facts : Calories 305, Carbohydrate 7 g, Cholesterol 110 mg, Fat 2 1/2, Fiber 2 g, Protein 35 g, SaturatedFat 5 g, ServingSize 1/4 of Recipe, Sodium 200 mg, Sugar 4 g

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