4 fillets of orange roughy or other similar fish
1/4 c. fresh orange juice
Safflower or olive oil
1 tbsp. dried tarragon
1 tsp. coarsely ground black pepper
2 tbsp. yellow cornmeal
Grated zest (rind) of 2 oranges

Preheat oven to 325 degrees. Brush fish lightly with oil; arrange in shallow baking dish and pour orange juice over. In a bowl, combine tarragon, pepper, orange zest and meal. Sprinkle over fillets, patting slightly to form thin crust. Bake 20 to 25 minutes or until fish flakes easily. Carefully remove to serving platter.