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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (115g) Recipe makes 2 servings |
||
| Calories 313 | ||
| Calories from Fat 251 | (80%) | |
| Amount Per Serving | %DV | |
| Total Fat 27.9g | 42% | |
| Saturated Fat 3.8g | 19% | |
| Monounsaturated Fat 19.9g | ||
| Polyunsaturated Fat 3.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 51mg | 17% | |
| Sodium 63mg | 2% | |
| Potassium 239mg | 6% | |
| Total Carbohydrate 1.8g | 0% | |
| Dietary Fiber 0.6g | 2% | |
| Sugars 0.1g | ||
| Protein 14.7g | 29% | |
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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
Directions
1
Preheat oven to 375 degrees.2
In a glass baking dish, arrange orange roughy fillets and cover with olive oil.3
Sprinkle with tarragon, paprika and kosher salt.4
Bake for 25 minutes if fillets are frozen.5
Check to be sure they are done--you can usually tell by looking, because the fish will have shrunk quite a bit from cooking.6
It will also flake when prodded with a fork.7
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!).
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- Course > Main Dish
- Main Ingredient > Seafood > Fish > Saltwater > Orange Roughy
- Cuisine > North American
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > Beginner Cook
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Equipment > Oven
- Preparation > Number of Servings > For 1 or 2
- Preparation > Presentation > Served Hot
- Occasion > Dinner Party
- Occasion > Taste/Mood > Romantic
- Dietary > Low in... > Low Sodium
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Featured Reviews for This Recipe
From: Chef THX-1138
On Jan 25, 2008
Outstanding! This recipe is perfect as-is, but I added broccoli with the fish and used the drippings to flavor a side of brown rice. On a sad side note, I learned that orange roughy is a vulnerable species. It takes them about 25 years to mature, and they may live to be up to 150 years old. Knowing that now I'll be consuming much less, but I have a feeling I'll alway use this recipe.
From: Evie*
On Mar 8, 2007
Wow! We loved this. I used Gurnard fillets in place of Orange Roughy and it worked well. I love the smell of tarragon and while it was cooking my stomach was grumbling. This is one of those recipes that has few ingredients but the taste is incredible. Great recipe.
From: BonnieZ
On Oct 13, 2005
This was such an innovative and a delightful way to prepare orange roughy. Basically you throw in the frozen fish, top it and bake it and tah dah dinner is ready. I did cut back the oil to 1 tablespoon without a problem, and the tarragon was a very nice paring with the fish. This is surely a recipe I will turn to on days when I just don't feel like cooking or am running late. Thank you Meow for sharing the recipe. It is one that I am sure to return to.
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