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Herb crusted Orange Roughy
1/4 cup fresh orange juice
4 Fillets of Orange Roughy
Safflower or olive oil
1 Tbsp. dried tarragon
1 Tbsp. coarsely ground black pepper
Grated zest (rind) of 2 oranges
Preheat oven to 325 F. Pour orange juice into a shallow baking dish long enough to hold fish. Brush fish lightly with oil; 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 with a fork.
With a long metal spatula, remove fish carefully to serving dish. Serve immediately.
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