Tarragon Fish and Vegetables

Name: Tarragon Fish and Vegetables
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps butter or margarine, chilled; 2 carrots, cut into julienne strips (1 1/2x1/4x1/4 inch); 4 teaspoons chopped fresh tarragon or 1 1/2 teaspoons dried tarragon leaves; 680 grams orange roughy fillets; 1 small red bell pepper, cut into thin strips; 118 milliliters sliced red onion; 2 Tbsps olive or vegetable oil; 1 zucchini, cut into julienne strips (1 1/2x1/4x1/4 inch)

You can never have too many main course recipes, so give Tarragon Fish and Vegetables a try. This recipe serves 4. One serving contains 276 calories, 30g of protein, and 14g of fat. If you have butter, onion, vegetable oil, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and pescatarian diet.

Instructions

Heat oven to 400F.

Equipment you will use

Oven

Heat oil in medium skillet over medium-high heat until hot.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add carrots, zucchini, bell pepper and onion; cook and stir 2 to 3 minutes or until vegetables are crisp-tender.

Ingredients you will need

Bell Pepper

Vegetable

Zucchini

Carrot

Onion

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.

Ingredients you will need

Salt And Pepper

Orange Roughy

Vegetable

Tarragon

Butter

Equipment you will use

Glass Baking Pan

Bake at 400F. for 15 to 20 minutes or until fish flakes easily with fork.

Ingredients you will need

Fish

Equipment you will use

Oven

Equipment

Oven

Frying Pan

Glass Baking Pan

Ingredients

Servings:

2Tbsps

butter or margarine, chilled 2

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

chopped fresh tarragon or 1 1/2 teaspoons dried tarragon leaves 680grams

orange roughy fillets 1small

red bell pepper, cut into thin strips 118milliliters

sliced red onion 2Tbsps

olive or vegetable oil 1

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

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Esperto Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 10 dollars per bottle.