Tarragon Fish and Vegetables

Tarragon Fish and Vegetables

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

Prep Time

35

Minutes

Total Time

00

Minutes

Makes

4

servings

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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Healthy Hints
Healthy experts suggest enjoying fish two or three times a week. Fish contains essential oils that may help prevent heat disease
The olive oil in this recipe also contains heart-healthy fats.

Nutrition Information:

1 Serving (1/4 of Recipe)
  • Calories 305
    • (Calories from Fat 135),
  • Total Fat 15g
    • (Saturated Fat 5g,),
  • Cholesterol 110mg;
  • Sodium 200mg;
  • Total Carbohydrate 7g
    • (Dietary Fiber 2g,
    • Sugars 4g),
  • Protein 35g;
Percent Daily Value*:
    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.