9 Reviews of Orange Roughy With Tarragon

From: Vicki in AZ

On Nov 27, 2006

A no brainer and so good! Thanks.

From: Judy,Judy

On Jul 1, 2004

I've been using tarragon alot but never with the orange roughy. It will be one of our favorites now. Thanks!

From: sugarpea

On Jun 25, 2004

I have been eating this excellent combination of white fish and fresh tarragon for many years. It's my very favorite and I highly recommend it. Meow's preparation just adds to the flavor making this a heavenly treat.

From: Judy Hoctor

On Jan 11, 2005

Wow! Delicious and very easy. Frozen fillets to flavorful dinner in absolutely no time! I made these after a long day at work. My husband, who had already eaten, was tantalized by how yummy they looked and had to feast as well. Definitely a keeper. I used half the oil called for, and the juices still combined with it enough to cover the fish during cooking.

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.

From: Sonoma Style

On Aug 13, 2006

This recipe fits perfectly into my Sonoma Diet, and it's absolutely delicious! And so easy and quick to make, as well. I also reduced the amount of olive oil, and I added about 15 minutes to the cooking time. I started with frozen fish, and found it was still cold in the middle after the time given. I plan to try this recipe with salmon soon. By the way, leftovers reheated beautifully in a covered saucepan for a few minutes. I was afraid the microwave would make the fish rubbery. I served this dish with steamed spinach, and spooned the juices/olive oil from the fish over it. Thanks for a great 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: 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!

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.