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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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Orange Roughy With Tarragon

Recipe #90759 | 30 min | 5 min prep | add private note

⁽⁹⁾ RATE IT NOW Print Recipe

By: spatchcock
May 5, 2004

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.

SERVES 2 (change servings and units)

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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Featured Reviews for This Recipe

From: QueenVic

On Feb 3, 2009

This was delicious. We don't have orange roughy very often (due to Chef THX-1138 comments), but this was a special treat. Love the ease of the recipe and the herbs and spices really compliment the delicate flavor of the fish. I can't wait to try this on some fresh halibut. Thanks for my new go-to fish recipe!

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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.

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From: Vicki in AZ

On Nov 27, 2006

A no brainer and so good! Thanks.

1 person found this review helpful

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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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