• 4servings
  • 305calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, C, D, P
MineralsZinc, Copper, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive or vegetable oil

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

  3. 1 zucchini, cut into julienne strips (1 1/2x1/4x1/4 inch)

  4. 1 small red bell pepper, cut into thin strips

  5. 1/2 cup sliced red onion

  6. 4 (6-oz.) orange roughy fillets

  7. 4 teaspoons chopped fresh tarragon or 1 1/2 teaspoons dried tarragon leaves

  8. 2 tablespoons butter or margarine, chilled

Instructions Jump to Ingredients ↑

  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.


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