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