Orange Roughy With Tarragon
- Ready In:
- 30mins
- Ingredients:
- 5
- Serves:
-
2
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
- 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!).
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Reviews
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Well, either Orange Roughy is tasting better, or the recipes are, and this is a great one! I did add lemon juice to the mixture, before speading on the fish. I must admit, I couldn't wait for the fish to be baked, as I was very hungry, so I sauteed it on the stove top, 3 minutes a side. I then turned off the heat and put a lid on top for 1 extra minute. I find that this assures the doneness and moisture.
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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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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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RECIPE SUBMITTED BY
spatchcock
United States
bok bok, bok bok bok bok.