1/4 c. orange juice
4 orange roughy fillets
Olive oil
1 tbsp. dried tarragon
1 tbsp. pepper, coarsely ground
Grated rind of 2 oranges

Preheat oven to 325 degrees.

Pour orange juice in shallow baking dish to hold fish. Brush fish lightly with oil; place in dish.

In a bowl, combine tarragon, pepper and grated orange rind. Sprinkle mixture on top of fish, patting it lighting to form a crust.

Bake 20 to 25 minutes until fish flakes easily. Serve immediately.