10 Reviews

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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Charlie Rush January 08, 2010

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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Great!full February 02, 2009

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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Chef THX-1138 January 25, 2008

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.

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Evie* March 08, 2007

A no brainer and so good! Thanks.

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Vicki in AZ November 27, 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!

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Sonoma Style August 13, 2006

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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BonnieZ October 13, 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.

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Judy Hoctor January 10, 2005

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

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Judy,Judy July 01, 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.

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sugarpea June 25, 2004
Orange Roughy With Tarragon