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    You are in: Home / Recipes / Orange Roughy With Tarragon Recipe
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    Orange Roughy With Tarragon

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    5 mins

    25 mins

    spatchcock's Note:

    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.

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    Units: US | Metric

    • 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


    1. 1
      Preheat oven to 375 degrees.
    2. 2
      In a glass baking dish, arrange orange roughy fillets and cover with olive oil.
    3. 3
      Sprinkle with tarragon, paprika and kosher salt.
    4. 4
      Bake for 25 minutes if fillets are frozen.
    5. 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. 6
      It will also flake when prodded with a fork.
    7. 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!).

    Browse Our Top Orange Roughy Recipes

    Ratings & Reviews:

    • on January 08, 2010


      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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    • on February 03, 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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    • on January 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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (10)


    Nutritional Facts for Orange Roughy With Tarragon

    Serving Size: 1 (115 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 313.3
    Calories from Fat 251
    Total Fat 27.9 g
    Saturated Fat 3.8 g
    Cholesterol 51.0 mg
    Sodium 63.5 mg
    Total Carbohydrate 1.7 g
    Dietary Fiber 0.5 g
    Sugars 0.1 g
    Protein 14.6 g

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