Tarragon Fish and Vegetables

Dress up delicately flavored orange roughy with distinctive fresh tarragon and a shower of fresh vegetables.

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Servings 4

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ingredients 8
Prep Time 35 min
Total Time 0 min

Ingredients

2: tablespoons olive or vegetable oil

2: carrots, cut into julienne strips (1 1/2x1/4x1/4 inch)

1: zucchini, cut into julienne strips (1 1/2x1/4x1/4 inch)

1: small red bell pepper, cut into thin strips

1/2: cup sliced red onion

4: (6-oz.) orange roughy fillets

4: teaspoons chopped fresh tarragon or 1 1/2 teaspoons dried tarragon leaves

2: tablespoons butter or margarine, chilled

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Directions

1 Heat oven to 400°F. Heat oil in medium skillet over medium-high heat until hot. Add carrots, zucchini, bell pepper and onion; cook and stir 2 to 3 minutes or until vegetables are crisp-tender.
2 Arrange orange roughy fillets in ungreased 13x9-inch (3-quart) glass baking dish. If desired, sprinkle each fillet with salt and pepper. Top each with 1/4 of vegetable mixture, tarragon and butter.
3 Bake at 400°F. for 15 to 20 minutes or until fish flakes easily with fork.