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Ingredients
- 1/4 c. fresh orange juice
- 4 fillets of orange roughy or possibly other fleshy fish
- 1/4 c. extra virgin olive oil
- 1 tbsp. dry tarragon
- 1 tbsp. black pepper, coarsely grnd
- Zest (rind) or possibly 2 oranges, grated
- Orange slices
Directions
- Preheat oven to 325 degrees. Pour orange juice into a shallow baking dish long sufficient to hold the fish. Brush fish lightly with oil; place in the dish.
- In a bowl, combine tarragon, pepper and grated orange zest. Sprinkle mix on top of fish, patting it lightly to create a thin crust.
- Bake 20 to 25 min, till fish flakes easily when tested with a fork.
- Remove fish carefully to a serving dish. Fish may release a lot of liquid while cooking, this can be discarded. Garnish with orange slices. Serve immediately. Serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 62g | |
| Recipe makes 2 servings | |
| Calories 263 | |
| Calories from Fat 241 | 92% |
| Total Fat 27.23g | 34% |
| Saturated Fat 3.78g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3mg | 0% |
| Potassium 130mg | 4% |
| Total Carbs 5.75g | 2% |
| Dietary Fiber 1.0g | 3% |
| Sugars 2.62g | 2% |
| Protein 0.77g | 1% |
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