TARRAGON FISH AND VEGETABLES
Dress up delicately flavored orange roughy with distinctive fresh tarragon and a shower of fresh vegetables.
Provided by By Betty Crocker Kitchens
Categories Entree
Yield 4
Number Of Ingredients 8
Steps:
- 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.
- 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.
- Bake at 400°F. for 15 to 20 minutes or until fish flakes easily with fork.
Nutrition Facts : Calories 305, Carbohydrate 7 g, Cholesterol 110 mg, Fat 2 1/2, Fiber 2 g, Protein 35 g, SaturatedFat 5 g, ServingSize 1/4 of Recipe, Sodium 200 mg, Sugar 4 g
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Anuja Haslin
[email protected]The sauce was a bit too strong for my taste, but the fish and vegetables were cooked well.
Asadali Ranjha
[email protected]Not a fan of tarragon, so I used lemon instead. Still turned out great!
Mmanoko Ronald
[email protected]Easy to follow recipe that turned out great! The fish was moist and the vegetables were cooked just right. The tarragon sauce was a nice touch.
Billy Brooks
[email protected]Simply delicious! The tarragon sauce was amazing and really made the dish. I used cod and it was cooked perfectly. Will definitely be making this again.
Nusaiba Borsha
[email protected]This tarragon fish and vegetables dish was a delightful journey of flavors. The fish was cooked to perfection, flaky and tender, while the vegetables retained their crispness and vibrant colors. The tarragon sauce was the star of the show, adding a s