Tarragon Fish and Vegetables

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

  • prep time 35 min
  • total time
  • ingredients 8
  • servings 4

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1/4 of Recipe
    Calories
    305
    (
    Calories from Fat
    135),
    % Daily Value
    Total Fat
    15g
    15%
    (Saturated Fat
    5g,
    5%
    ),
    Cholesterol
    110mg
    110%;
    Sodium
    200mg
    200%;
    Total Carbohydrate
    7g
    7%
    (Dietary Fiber
    2g
    2%
      Sugars
    4g
    4%
    ),
    Protein
    35g
    35%
    ;
    % Daily Value*:
    Vitamin A
    100%;
    Vitamin C
    34%;
    Calcium
    4%;
    Iron
    6%;
    Exchanges:
    1 Vegetable; 4 1/2 Very Lean Meat; 2 1/2 Fat;
    Carbohydrate Choices:
    1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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