Tarragon Fish and Vegetables

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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

Directions

Notes

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Nutrition Information

Recipe Step Photos

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