Recipe by spatchcock
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.
Top Review by Charlie Rush
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.
- 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 See How It's Made
- 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!).