1/4 cup orange juice
4 fillets of orange roughy
safflower oil or olive oil
dash dried tarragon, crushed
1 tablespoon coarsely ground black pepper
grated zest of 2 oranges
Preheat oven to 325F. Pour orange juice into a shallow baking dish long enough to hold the fish. Brush fish lightly with oil and place in baking dish. In a bowl, combine tarragon, pepper and grated orange zest. Sprinkle mixture on top of fish, patting it lightly to form a thin crust. Bake for 20 to 25 minutes, until fish flakes easily when tested with a fork. With a long metal spatula, remove fish carefully to a serving dish. Serves 4.
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